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- Lee, Seul Gi; Chang, Hae Choon
- Food control 2017 v.73 pp. 946-953
- vegetative cells, etc ; Bacillus cereus; Bacillus subtilis; anti-infective properties; antibiotic resistance; bacteriocins; culture media; fermented foods; food industry; food preservation; germination; growth retardation; heat treatment; hemolysis; human health; models; nitrogen content; pathogens; risk; safety assessment; sensory properties; soybeans; spores; starter cultures; temperature; virulence; Korean Peninsula; Show all 27 Subjects
- ... The aim of this study was to develop a bacteriocin-producing QPS (Qualified Presumption of Safety) status Bacillus strain as a starter culture for fermented soybean foods as well as food preservation with improved safety and organoleptic qualities. Strain SN7 isolated from Meju, a fermented soybean product of Korea, was selected based on antimicrobial activity against pathogens such as B. cereus a ...