2012
DOI: 10.1186/1471-2180-12-260
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Abstract: BackgroundLactic acid bacteria (LAB) can be isolated from traditional milk products. LAB that secrete substances that inhibit pathogenic bacteria and are resistant to acid, bile, and pepsin but not vancomycin may have potential in food applications.ResultsLAB isolated from a range of traditional fermented products were screened for the production of bacteriocin-like inhibitory substances. A total of 222 LAB strains were isolated from fermented milk products in the form of fresh curds, dried curds, and ghara (a… Show more

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Cited by 72 publications
(60 citation statements)
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“…The ability to survive better in low pH rather than in the presence of bile salts was also reported for P. acidilactici [33] and L. plantarum [34] strains.…”
Section: Gastro-intestinal Tract Simulationmentioning
confidence: 62%
“…The ability to survive better in low pH rather than in the presence of bile salts was also reported for P. acidilactici [33] and L. plantarum [34] strains.…”
Section: Gastro-intestinal Tract Simulationmentioning
confidence: 62%
“…5 Thus the identication and characterization of bacteriocin-producing LAB has grown rapidly in the last decade. 6 Bacteriocins had demonstrated remarkable diversity in their effects on numerous bacterial species. Bacteriocins produces by LAB are considered as safe natural biopreservatives in view of the fact that proteases in the gastrointestinal tract could easily degrade it, 7 hence harmless to the human body and surrounding environment.…”
Section: Introductionmentioning
confidence: 99%
“…According to (Abbasiliasi et al, 2012) total microbial count obtained was 155,000 colonies. The values of fat%, fat, proteins and ash are 3.6, 3.2, 0.8 and 0.7% (Mayeux et al, 1962) while the pH is 6.5 to 6.75 (M. H Yassin et al, 2015).…”
Section: Discussionmentioning
confidence: 99%