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《Food Research and Development》 2007-08
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THE SELECTION OF WIDE HIGH-EFFICIENT ANTIBACTERIAL LACTIC ACID BACTERIA

LIU Shuang-feng1, ZHAO Ling-yan2, (1.Hunan prospecting designing and research general institute for agricultural forestry and industry, Changsha 410007, Hunan, China;2.Department of Food Science and Technology of Hunan Agricultural University,Changsha 410128, Hunan, China)  
In this study, the antibacterial characterization of sixty-six strains of lactic acid bacteria which isolated from natural fermented peppers was studied. The result showed that only 28 strains of them were exhibited inhibitory activity against indicators organism. At last, 3 strains which have higher inhibitory activity and wide spectrum were chosen for further studied. The experiment proved that the antibacterial extractions of the 3 strains were Lactobacillin.
【CateGory Index】: TQ920.1
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