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- W2024552482 endingPage "1251" @default.
- W2024552482 startingPage "1241" @default.
- W2024552482 abstract "L. acidophilus is a homofermentative, microaerophilic, short chain gram positive microorganism with rod morphology having its bacteriocins belonging to class II a. Several bacteriocins of L. acidophilus have been isolated and characterized. These are structurally similar, but their molecular weight varies as well as their spectrum of antimicrobial activity. They exhibit important technical properties, i.e., thermostability and retaining of activity at a wide pH range along with strong inhibitory actions against food spoilage and pathogenic bacteria make them an important class of biopreservatives. L. acidophilus can be added as an adjunct in many food fermentation processes contributing to unique taste, flavor, and texture. It also preserves the products by producing lactic acid and bacteriocins. A lot of new information regarding the bacteriocins of L. acidophilus has emerged during the last few years. In this review, an attempt has been made to summarize and discuss all the available information regarding the sources of bacteriocins production, their characteristics, and their antimicrobial action along with their application." @default.
- W2024552482 created "2016-06-24" @default.
- W2024552482 creator A5003246382 @default.
- W2024552482 creator A5007327273 @default.
- W2024552482 creator A5028668118 @default.
- W2024552482 creator A5043025108 @default.
- W2024552482 creator A5055985556 @default.
- W2024552482 creator A5068115060 @default.
- W2024552482 date "2014-01-01" @default.
- W2024552482 modified "2023-10-09" @default.
- W2024552482 title "<i>Lactobacillus acidophilus</i>: Characterization of the Species and Application in Food Production" @default.
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