Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Bakteriosin"'
Publikováno v:
Pharmaceutical Sciences and Research, Vol 5, Iss 1, Pp 1-6 (2018)
Bacteriosin didefinisikan sebagai suatu senyawa protein yang memiliki bobot molekul kecil dan mempunyai aktivitas sebaga antibakteri. Bakteriosin telah banyak diaplikasikan sebagai pengawet alami makanan karena efektif mencegah pertumbuhan bakteri pa
Externí odkaz:
https://doaj.org/article/1e01819586614b35986a4603c876eec8
Publikováno v:
Pharmaceutical Sciences and Research, Vol 3, Iss 2, Pp 88-96 (2016)
Lactic acid bacteria is one of the beneficial bacteria because it can produce an antimicrobial peptide called bacteriocin. Bacteriocin has been applied as a natural food preservative because it prevents effectively the growth of pathogenic bacteria o
Externí odkaz:
https://doaj.org/article/535b3726130740d296669562f4590e7a
Autor:
Rofiq Sunaryanto, Tarwadi Tarwadi
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 10, Iss 1, Pp 11-18 (2015)
Telah dilakukan isolasi dan karakterisasi bakteriosin yang dihasilkan oleh Lactobacillus lactis yang berasal dari sedimen laut. Karakterisasi bakteriosin meliputi uji aktivitas antimikroba, stabilitas terhadap suhu, pH, penambahan enzim, surfaktan, d
Externí odkaz:
https://doaj.org/article/5d7245e2549f43fa80490f06e2fbf1f0
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 39, Iss 1, Pp 30-36 (2014)
The present study was aimed to investigate the effect of a novel bacteriocin, i.e. lacticin 3147, ongas production kinetics and methane emission under in vitro rumen environment in two consecutiveexperiments. In experiment 1, either no or 10 µM of l
Externí odkaz:
https://doaj.org/article/b5d4bbcbabf641c78c76314744a42fc3
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 9, Iss 1, Pp 29-40 (2014)
Penelitian ini dilakukan untuk memproduksi dan mengkarakterisasi bakteriosin yang dihasilkan oleh bakteri asam laktat yang diisolasi dari rusip. Rusip merupakan produk ikan fermentasi tradisional Bangka. Penelitian ini menggunakan sampel rusip yang b
Externí odkaz:
https://doaj.org/article/96903218af1349d4bf3533ac837b5778
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bakteriosinler, LAB (Laktik asit bakterileri) ve PAB (Propiyonik asit bakterileri) tarafından üretilen lantibiyotikleri (I. Sınıf, Ör: nisin); küçük, ısıya dayanıklı peptitleri (II. Sınıf, Ör: pediosin PA-I) ve büyük, ısıya dayanı
Externí odkaz:
https://doaj.org/article/89aba03d2fa04222a960bdb1b190874d
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bakteriosinler, LAB (Laktik asit bakterileri) ve PAB (Propiyonik asit bakterileri) tarafından üretilen lantibiyotikleri (I. Sınıf, Ör: nisin); küçük, ısıya dayanıklı peptitleri (II. Sınıf, Ör: pediosin PA-I) ve büyük, ısıya dayanı
Externí odkaz:
https://doaj.org/article/f3332d32d1294cbfa411958bdf4084a3
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 335-341 (2002)
Bacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and larg
Externí odkaz:
https://doaj.org/article/6bfab5cf500d4c8da1ef09bbb514ee22
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 6, Iss 3, Pp 211-217 (2000)
Son yıllarda kimyasal katkı maddelerini içermeyen, tuz oranı azaltılmış ve mümkün olduğunca az işlem görmüş gıdalara karşı tüketicilerin ilgisi gittikçe artmaktadır. En az şekilde işlem görmüş gıdaların mikrobiyolojik güve
Externí odkaz:
https://doaj.org/article/23c8716d12e945ebaae6881ccf9a6aba
Publikováno v:
Pamukkale University Journal of Engineering Sciences, Vol 6, Iss 3, Pp 211-217 (2000)
There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. Th
Externí odkaz:
https://doaj.org/article/1034b367b4c84a629c4dc26af3210512