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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Research Article

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Jiage Maa Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China;b College of Food Science, Northeast Agricultural University, Harbin, ChinaORCID Iconhttps://orcid.org/0000-0001-6375-756XView further author information
ORCID Icon,
Wei Yua Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, ChinaCorrespondence[email protected]
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,
Juncai Houa Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China;b College of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
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Xiue Hanb College of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information
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Hong Shaoa Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, ChinaView further author information
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Ying Liuc College of Life Science, Northeast Agricultural University, Harbin, ChinaView further author information
Pages 677-692 | Received 30 Jan 2020, Accepted 28 Mar 2020, Published online: 21 Apr 2020

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