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Bioscience, Biotechnology, and Biochemistry Volume 65, 2001 - Issue 2
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Original Articles

Growth of Nisin-Producing Lactococci in Cooked Rice Supplemented with Soybean Extract and its Application to Inhibition of Bacillus subtilis in Rice Miso

Takeo KATOFood Research Institute, Aichi Prefectural Government
,
Lisa INUZUKAFaculty of Life Study, Sugiyamajogakuen University
,
Masami KONDOFaculty of Life Study, Sugiyamajogakuen University
&
Tsukasa MATSUDAGraduate School of Bioagricultural Sciences, Nagoya University
Pages 330-337 | Received 27 Jul 2000, Accepted 27 Sep 2000, Published online: 22 May 2014

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Antonio Gálvez, Rosario Lucas López, Hikmate Abriouel, Eva Valdivia & Nabil Ben Omar. (2008) Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria. Critical Reviews in Biotechnology 28:2, pages 125-152.
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Articles from other publishers (15)

Joanne G. Allwood, Lara T. Wakeling & David C. Bean. (2023) Microbial ecology of Australian commercial rice koji and soybean miso. JSFA reports 3:5, pages 207-221.
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Shilja Choyam, Alok Kumar Srivastava, Jae-Ho Shin & Rajagopal Kammara. (2019) Ocins for Food Safety. Frontiers in Microbiology 10.
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Phuong Dong Thi Nguyen, Nurul Asyifah Mustapha, Kiwao Kadokami, Rodolfo Garcia-Contreras, Thomas K. Wood & Toshinari Maeda. (2018) Quorum sensing between Gram-negative bacteria responsible for methane production in a complex waste sewage sludge consortium. Applied Microbiology and Biotechnology 103:3, pages 1485-1495.
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. 2017. Microorganisms in Sustainable Agriculture, Food, and the Environment. Microorganisms in Sustainable Agriculture, Food, and the Environment 197 258 .
Naser Tajabadi, Afshin Ebrahimpour, Ali Baradaran, Raha Rahim, Nor Mahyudin, Mohd Manap, Fatimah Bakar & Nazamid Saari. (2015) Optimization of γ-Aminobutyric Acid Production by Lactobacillus plantarum Taj-Apis362 from Honeybees. Molecules 20:4, pages 6654-6669.
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Antonio Galvez, María José Grande Burgos, Rosario Lucas López & Rubén Pérez PulidoAntonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido & María José Grande Burgos. 2014. Food Biopreservation. Food Biopreservation 91 112 .
Graciela Vignolo, Lucila Saavedra, Fernando Sesma & Raúl Raya. 2012. Progress in Food Preservation. Progress in Food Preservation 451 483 .
Sadaji YOKOYAMA, Koji FUJITA & Yojiro KOBA. (2011) Efficacy of bacteriocin-producing lactic acid bacteria in the prevention of bacterial infection in <i>koji</i> making. JOURNAL OF THE BREWING SOCIETY OF JAPAN 106:6, pages 431-438.
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Antonio Gálvez, Hikmate Abriouel, Nabil Ben Omar & Rosario Lucas. 2011. Prokaryotic Antimicrobial Peptides. Prokaryotic Antimicrobial Peptides 353 390 .
Luca Settanni & Aldo Corsetti. (2008) Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology 121:2, pages 123-138.
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Hsien-Feng Kung, Yung-Hsiang Tsai & Cheng-I Wei. (2007) Histamine and other biogenic amines and histamine-forming bacteria in miso products. Food Chemistry 101:1, pages 351-356.
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Fujitoshi YANAGIDA, Yi-sheng CHEN & Sirinat SRIONNUAL. (2006) Bacteriocin from Lactococcus lactis subsp. lactis C 101910 isolated from lake water. Japanese Journal of Lactic Acid Bacteria 17:1, pages 51-56.
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Noriko Komatsuzaki, Jun Shima, Shinichi Kawamoto, Hiroh Momose & Toshinori Kimura. (2005) Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiology 22:6, pages 497-504.
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Lene Jespersen & Jytte Josephsen. 2004. Handbook of Food and Beverage Fermentation Technology. Handbook of Food and Beverage Fermentation Technology.
Yukio Yamamoto, Yoshikazu Togawa, Makoto Shimosaka & Mitsuo Okazaki. (2003) Purification and Characterization of a Novel Bacteriocin Produced by Enterococcus faecalis Strain RJ-11 . Applied and Environmental Microbiology 69:10, pages 5746-5753.
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