Characterization of Bacteriocin-like Inhibitory Substances from Lactic Acid Bacteria Isolated during Spontaneous Fermentation of Shimeji Mushrooms (Hypsizygus sp.)
نویسندگان
1 Faculty of Biology, Universitas Gadjah Mada, Jl Teknika Selatan, Sekip Utara Yogyakarta 52281, Indonesia
2 Faculty of Biology, Universitas Gadjah Mada, Jl Teknika Selatan, Sekip Utara Yogyakarta 52281, Indonesia
doi
10.18502/jfqhc.12.4.20407چکیده
Background: Spontaneous is an effective method to enhance the bioactivity and stability of foods through the action of Lactic Acid Bacteria (LAB), the dominant microbes in this fermentation which generate antimicrobial metabolites, while also serving as a form of biological preservation. Hypsizygus sp., an edible mushroom valued for its high nutritional ...
