Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

A. Digaitiene; Åse Solvej Hansen; G. Juodeikiene; D. Eidukonyte; Jytte Josephsen

doi:10.1111/j.1365-2672.2012.05249.x

Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

A. Digaitiene, Åse Solvej Hansen, G. Juodeikiene, D. Eidukonyte, Jytte Josephsen

Research output: Contribution to journal › Journal article › Research › peer-review

65 Citations (Scopus)

84 Downloads (Pure)

Original language	English
Journal	Journal of Applied Microbiology
Volume	112
Issue number	4
Pages (from-to)	732-742
Number of pages	11
ISSN	1364-5072
DOIs	https://doi.org/10.1111/j.1365-2672.2012.05249.x
Publication status	Published - 2012

Access to Document

10.1111/j.1365-2672.2012.05249.x

Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against bacillus subtilis and fungiFinal published version, 268 KB

Cite this

Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi. / Digaitiene, A.; Hansen, Åse Solvej; Juodeikiene, G.; Eidukonyte, D.; Josephsen, Jytte.

In: Journal of Applied Microbiology, Vol. 112, No. 4, 2012, p. 732-742.

Research output: Contribution to journal › Journal article › Research › peer-review

@article{5ee00842177d4f3d8999ad68ff9e7faa,

title = "Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi",

author = "A. Digaitiene and Hansen, {{\AA}se Solvej} and G. Juodeikiene and D. Eidukonyte and Jytte Josephsen",

year = "2012",

doi = "10.1111/j.1365-2672.2012.05249.x",

language = "English",

volume = "112",

pages = "732--742",

journal = "Proceedings of the Society for Applied Bacteriology",

issn = "0370-1778",

publisher = "Wiley-Blackwell",

number = "4",

}

TY - JOUR

T1 - Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

AU - Digaitiene, A.

AU - Hansen, Åse Solvej

AU - Juodeikiene, G.

AU - Eidukonyte, D.

AU - Josephsen, Jytte

PY - 2012

Y1 - 2012

U2 - 10.1111/j.1365-2672.2012.05249.x

DO - 10.1111/j.1365-2672.2012.05249.x

M3 - Journal article

C2 - 22313683

VL - 112

SP - 732

EP - 742

JO - Proceedings of the Society for Applied Bacteriology

JF - Proceedings of the Society for Applied Bacteriology

SN - 0370-1778

IS - 4

ER -