封面
声明
STATEMENT OF ORIGINAL AUTHORSHIP
英文摘要
中文摘要
目录
LIST OF ABBREVIATIONS
LIST OF TABLES
LIST OF FIGURES
LIST OF APPENDICES
GENERAL INTRODUCTION
RESEARCH OBJECTIVES
CHAPTER-I Literature Review
1.1 Lactic acid bacteria
1.2 Antimicrobial substances produced from lactic acid bacteria
1.3 Bacteriocin
1.4 Chemical and physical properties of Bacteriocin
1.5 Classification of Bacteriocin
1.6 Bacteriocin synthesis
1.7 Mode of action
1.8 The significant factors for bacteriocin activity
1.9 Using of bacteriocins in foods
1.10 The methods to detection of bacteriocin production
1.11 Microorganisms in milk and milk products
1.12 Lactic acid bacteria in fermented dairy products
CHAPTER-II Isolation of bacteriocin producing lactic acid bacteria from traditional Mongolian fermented dairy products
2.1 Introduction
2.2 Materials and Methods
2.3 Results
2.4 Discussion
CHAPTER-III Characteristics of bacteriocin produced by Enterococcus durans MG2-8 and its probiotic properties
3.1 Introduction
3.2 Materials and Methods
3.3 Results
3.4 Discussion
CHAPTER IV Optimization of medium for bacteriocin MG2-8 production by experimental designs and data analysis
4.1 Introduction
4.2 Materials and Methods
4.3 Results
4.4 Discussion
SUMMARY AND CONCLUSION
参考文献
APPENDICES
PUBLICATION
致谢