A study on characterization of new bacteriocin produced from a novel strain of Lactobacillus spicheri G2 isolated from Gundruk- a fermented vegetable product of North East India

Published 2015 View Full Article

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Title
A study on characterization of new bacteriocin produced from a novel strain of Lactobacillus spicheri G2 isolated from Gundruk- a fermented vegetable product of North East India
Authors
Keywords
Bacteriocin, GRAS, <em class=EmphasisTypeItalic >Gundruk</em>, <em class=EmphasisTypeItalic >L. spicheri</em>, Lactic acid bacteria, Trypsin
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 9, Pages 5808-5816
Publisher
Springer Nature
Online
2015-01-13
DOI
10.1007/s13197-015-1710-x
References
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