Open AccessBacteriocin activity of various iranian honey‐associated bacteria and development of a simple medium for enhanced bacteriocin activity
Author(s) -
Maryam Khalili Samani,
Zahra Noormohammadi,
Mohammad Reza Fazeli,
Nasrin Samadi
Publication year - 2021
Publication title -
journal of environmental health science and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.447
H-Index - 45
ISSN - 2052-336X
DOI - 10.1007/s40201-021-00615-y
Subject(s) - bacteriocin , food science , bacillus subtilis , antimicrobial , antibacterial activity , bacteria , yeast extract , microbiology and biotechnology , bacterial growth , bioreactor , biology , chemistry , fermentation , botany , genetics
Honey is a promising source of bacterial strains producing metabolites with antimicrobial activity. There is a great variety in the antimicrobial activity of honey from different areas of nature. Therefore, the aim of present study was to investigate the antibacterial activity of Iranian honey from different regions and to optimize the culture condition for the highly potent bacterial isolate.