Antibacterial properties of Lactobacillus plantarum isolated from fermented mustards against Streptococcus mutans | Zendy

Chia Chen Chun | Zendy; K C Chen | Zendy; Duh Pin Der | Zendy; Sen Wang Peng | Zendy; Shu Chen | Zendy

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Antibacterial properties of Lactobacillus plantarum isolated from fermented mustards against Streptococcus mutans

Author(s) -

Chia Chen Chun,

K C Chen,

Duh Pin Der,

Sen Wang Peng,

Shu Chen

Publication year - 2013

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr12.1885

Subject(s) - bacteriocin , lactobacillus plantarum , streptococcus mutans , microbiology and biotechnology , chemistry , antibacterial activity , lactobacillus , strain (injury) , fermentation , antimicrobial , bacteria , food science , biology , lactic acid , genetics , anatomy

1 Department of Biotechnology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, 717, Tainan, Taiwan, Republic of China. 2 Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, 717, Tainan, Taiwan, Republic of China. 3 Department of Management and Technology, Southern Taiwan University, 1 Nan-Tai St., Yungkang District, 710, Tainan, Taiwan, Republic of China.

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