TY  - JOUR
  - O'Mahony, A and O'Sullivan, T and Walsh, Y and Vaughan, A and Maher, M and Fitzgerald, GF and van Sinderen, D
  - 2000
  - November
  - Journal of The Institute of Brewing
  - Characterisation of antimicrobial producing lactic acid bacteria from malted barley
  - Validated
  - ()
  - 106
  - 6
  - 403
  - 410
  - Thirty-three putative inhibitor-producing lactic acid bacteria (LAB) were isolated from malted barley based on their ability to inhibit growth of two indicator strains. Eleven of the inhibitor-producing LAB produced an antimicrobial activity which was active across a wide pH range, relatively insensitive to heat treatment while sensitive to treatment with proteolytic enzymes indicating that the inhibitory compounds are proteinaceous in nature and therefore bacteriocin-like inhibitory substances. Ten of these eleven malt isolates were observed to secrete the inhibitory compounds into the cell-free supernatant with optimal production occurring in the late exponential growth phase. The inhibitory spectra of these isolates included various Gram-positive bacteria among which a variety of beer-spoiling bacteria.
DA  - 2000/11
ER  - 

@article{V62527437,
   = {O'Mahony, A and O'Sullivan, T and Walsh, Y and Vaughan, A and Maher, M and Fitzgerald, GF and van Sinderen, D},
   = {2000},
   = {November},
   = {Journal of The Institute of Brewing},
   = {Characterisation of antimicrobial producing lactic acid bacteria from malted barley},
   = {Validated},
   = {()},
   = {106},
   = {6},
  pages = {403--410},
   = {{Thirty-three putative inhibitor-producing lactic acid bacteria (LAB) were isolated from malted barley based on their ability to inhibit growth of two indicator strains. Eleven of the inhibitor-producing LAB produced an antimicrobial activity which was active across a wide pH range, relatively insensitive to heat treatment while sensitive to treatment with proteolytic enzymes indicating that the inhibitory compounds are proteinaceous in nature and therefore bacteriocin-like inhibitory substances. Ten of these eleven malt isolates were observed to secrete the inhibitory compounds into the cell-free supernatant with optimal production occurring in the late exponential growth phase. The inhibitory spectra of these isolates included various Gram-positive bacteria among which a variety of beer-spoiling bacteria.}},
  source = {IRIS}
}