Related Experiment Video
Updated: Jan 25, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Bacteriocins of Lactic Acid Bacteria in Combination Have Greater Antibacterial Activity
Mary Beth Hanlin1, Norasak Kalchayanand1, Purbita Ray2
1Food Microbiology Laboratory, Animal Science Department, University of Wyoming, Laramie, Wyoming.
Abstract:
Antibacterial efficiency of two bacteriocins from lactic acid bacteria, pediocin AcH, and nisin was tested individually and in combination against several gram-positive bacterial strains including some involved in food spoilage and foodborne diseases. Pediocin AcH and nisin were more antibacterial in combination than when they were used alone. The principles of this greater antibacterial spectrum have been proposed. Bacteriocins in combinations can be used advantageously to design efficient natural food biopreservative(s).
More Related Videos
Related Concept Videos
Acid–Base Equilibria: Activity-Based Definition of pH
In solutions of very low ionic strength—for example, pure water—the...
The Roles of Bacteria and Fungi in Plant Nutrition
Prokaryotic Transcriptional Activators and Repressors
Transcription of prokaryotic...
The Citric Acid Cycle
Amino acids
Mixtures of Acids
A Mixture of a Strong Acid and a Weak Acid
In a mixture of a strong acid and a weak acid, the strong acid dissociates completely and becomes a source of almost all the hydronium ions...

