Isolation, Characterization, and Effect on Biofilm Formation of Bacteriocin Produced by Lactococcus lactis F01 Isolated from Cyprinus carpio and Application for Biopreservation of Fish Sausage
Table 1
Phenotypic identification of the bacteriocin-producing strain.
Strain
Lactococcus lactis FO1
Temperature
8°C
10°C
45°C
Time
4 days
4 days
24 H
Growth
+
+
+
Ability to grow at alkaline pH (pH 9.6)
Growth
—
Ability to believe at different NaCl concentration
