논문 상세보기

Antibacterial activity of lactobacillus acidophilus bacteriocin by initial pH against propionibacterium acnes

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/352882
모든 회원에게 무료로 제공됩니다.
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study is Antimicrobial activity for bacteriocin produced by Lactobacillus acidophilus. Production of lactacin B was pH dependent, with maximum activity detected in broth cultures maintained pH 6. As a result of the antimicrobial activity against p. acnes in the pH culture, the clear zone was the largest at pH 6 and persisted for a long time.

저자
  • Minsu Choi(Dept. of Food Science and Biotechnology, Gachon University)
  • Inseon Seo(Dept. of Food Science and Biotechnology, Gachon University)
  • Jinyoung Park(Dept. of Food Science and Biotechnology, Gachon University)
  • Gwigun Park(Dept. of Food Science and Biotechnology, Gachon University)