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Bacteriocin produced by Bacillus subtilis SN7 was purified and characterized. This bacteriocin showed stability over a wide range of pH (3.0–9.0), heat, and solvent treatments. The bacteriocin was digested completely by protease and peptidases, but not by α-amylase or lipase. Bacteriocin showed strong antibacterial activities against Gram-positive bacteria, especially B. cereus, but not Gram-negative...
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 and...
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