Browsing by Subject lactic acid bacteria

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  • Working Paper


  • Authors: Nguyen, Quynh Uyen; Sonomoto, Kenji; Nguyen, Huynh Minh Quyen;  Advisor:  (2010)

  • Bacteriocins from lactic acid bacteria (LAB) have attracted increasing interest due to their applications not only as safe and natural food preservatives but also as potential antimicrobials. In our study, LAB wereisolated from some traditional Vietnamese fermented foods with plant and animal origins. After isolation, bacteriocin-producing lactic acid bacteria were screened by using direct and spot-on-lawn methods. As a result, one bacteriocin-producing lactic acid bacterium from fermented pork rolls was shown to produce a promising bacteriocin. Then, other studies such as antibacterial spectra and LC-MS of the bacteriocin were carried out in this study.

Browsing by Subject lactic acid bacteria

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 2 of 2
  • Uyen_Report 2.pdf.jpg
  • Working Paper


  • Authors: Nguyen, Quynh Uyen; Sonomoto, Kenji; Nguyen, Huynh Minh Quyen;  Advisor:  (2010)

  • Bacteriocins from lactic acid bacteria (LAB) have attracted increasing interest due to their applications not only as safe and natural food preservatives but also as potential antimicrobials. In our study, LAB wereisolated from some traditional Vietnamese fermented foods with plant and animal origins. After isolation, bacteriocin-producing lactic acid bacteria were screened by using direct and spot-on-lawn methods. As a result, one bacteriocin-producing lactic acid bacterium from fermented pork rolls was shown to produce a promising bacteriocin. Then, other studies such as antibacterial spectra and LC-MS of the bacteriocin were carried out in this study.