Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative.

Antimicrobial compounds from traditional fermented foods have shown activity against a wide range of pathogen and spoilage microorganisms for several years. In this study, a Lactic acid bacteria (LAB), isolated from Vietnamese traditional fermented yogurt ( SC01), was encapsulated in alginate-gelatin (ALG-GEL) and the effect of incubation temperature, medium pH and surfactants were assessed. The aims of this research were to evaluate antimicrobial activity of bacteriocin produced by SC01.