Open AccessCharacterization and Optimization of Bacteriocin from <i>Lactobacillus plantarum</i> Isolated from Fermented Beef (Shermout)
Author(s) -
Mona E. Elyass,
M. T. Shigidi,
Idress Hamad Attitalla,
Ahmed A. Mahdi
Publication year - 2017
Publication title -
open journal of applied sciences
Language(s) - English
Resource type - Journals
eISSN - 2165-3925
pISSN - 2165-3917
DOI - 10.4236/ojapps.2017.73005
Subject(s) - bacteriocin , lactobacillus plantarum , enterococcus faecalis , fermentation , lactobacillus , escherichia coli , chemistry , microbiology and biotechnology , food science , antibacterial activity , bacteria , bacillus subtilis , lactic acid , staphylococcus aureus , biology , biochemistry , antimicrobial , gene , genetics