Bacteriocinogenic Potential of Bacillus amyloliquefaciens Isolated from Kimchi, a Traditional Korean Fermented Cabbage
Sungmin Jung, Chaerin Woo, Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Wilhelm H. Holzapfel, Svetoslav Dimitrov Todorov
Topics & Concepts
Bacillus amyloliquefaciensBacteriocinPediococcus acidilacticiBiologyListeria monocytogenesAntimicrobialFood scienceBiopreservationMicrobiologyPediococcusLactobacillusProbioticFermentationBacteriaLactic acidGeneticsLactobacillus plantarumProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsMicrobial Inactivation Methods