Study of Antimicrobial activity of Lactic Acid Bacteria fromdifferent origins: Production and Characterization of Bacteriocins

dc.contributor.author	Aissaoui, Salima
dc.contributor.author	Namous, Hiba
dc.contributor.author	Sifour, Mohamed (Encadreur)
dc.date.accessioned	2020-11-05T11:59:12Z
dc.date.available	2020-11-05T11:59:12Z
dc.date.issued	2011
dc.identifier.uri	http://dspace.univ-jijel.dz:8080/xmlui/handle/123456789/2998
dc.description	Option : Microbiologie Appliquée	fr_FR
dc.description.abstract	due to the production of organic acids, but also of other compounds, such as bacteriocins. This study was conducted to characterize bacteriocins produced by LAB from di:fferent origins, to investigate the relationship between microbial growth and bacteriocin production; and to select factors affecting bacteriocin production using Plackett-Burman design. Bacteriocins showed broad antimicrobial spectrum determined by well-diffusion assay against Bacillus subtilis, methycilin resistant Staphylococcus aureus and Listeria monocytogenes. The optimum production conditions of the bacteriocins did coincide with those for growth, pH 6.0 and temperature 37°C. Also, glucose seems to be the most significant factor a:ffecting bacteriocin	fr_FR
dc.language.iso	en	fr_FR
dc.publisher	université de jijel	fr_FR
dc.subject	Lactic acid bacteria	fr_FR
dc.subject	Antimicrobial activity	fr_FR
dc.subject	Food-biopreservation	fr_FR
dc.subject	Plackett-Burman design	fr_FR
dc.title	Study of Antimicrobial activity of Lactic Acid Bacteria fromdifferent origins: Production and Characterization of Bacteriocins	fr_FR
dc.type	Thesis	fr_FR