Automated workflow for characterization of bacteriocin production in natural producers Lactococcus lactis and Latilactobacillus sakei

Lactic acid bacteria are commonly used as protective starter cultures in food products. Among their beneficial effects is the production of ribosomally synthesized peptides termed bacteriocins that kill or inh...

Source: Microbial Cell Factories - March 3, 2024 Category: Microbiology Authors: Valentin Steier, Lisa Prigolovkin, Alexander Reiter, Tobias Neddermann, Wolfgang Wiechert, Sebastian J. Reich, Christian U. Riedel and Marco Oldiges Tags: Methodology Source Type: research