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1 article for “sakacin”
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Bacteriocin Production and Characterization Obtained from Lactobacillus sakei
Abstract: Natural preservatives such as bacteriocins become an attractive alternative in the substitution of chemical preservatives, which have eventual potential for toxicity and carcinogenic effect. In this study, a bacteriocin was produced from a strain of Lactobacillus sakei, isolated from Italian salami. The data obtained in this paper revealed that the antimicrobial activity of bacteriocin was higher than 85% in the assays using the Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 27–36 Read article