Cited by 66Probiotics and Fermented FoodsFermentation and Sensory AnalysisBacterial Genetics and Biotechnology

Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria

Ahn, Hyunwoo, Kim, Jinseon, Kim, Wang June·2017·Food Control

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Crossref · 10.1016/j.foodcont.2017.04.022

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48 of 48 references verified0 citation errors · 0 not checkable

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Authors
Ahn, H., Kim, J., & Kim, W. J.
Affiliations
Dongguk University (KR)
Corresponding author
Kim, Wang June
Venue
Food Control
Publisher
Elsevier BV
Published
2017-10
Volume
80
Pages
59-66
ISSN
0956-7135 (ISSN-L)
OpenAlex
W2606458919
Cited by
66
References
48
Citations by year
2026: 4 · 2025: 5 · 2024: 4 · 2023: 6 · 2022: 11 · 2021: 8 · 2020: 10 · 2019: 9 · 2018: 7 · 2017: 2
FWCI
8.61
Type
journal article
Language
en
Open access
closed
Locations
Food Control (publishedVersion)
Funders
Ministry of Agriculture, Food and Rural Affairs (2531-431)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords
Pediococcus acidilactici, bacteriocins, malt, beer spoilage, lactic acid bacteria, antimicrobial activity, plasmids, hop constituents, starter cultures, Pediococcus damnosus, Staphylococcus aureus, Listeria monocytogenes, Streptococcus mutans, Lactobacillus curvatus, Listeria innocua, bacteriocin stability

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