Microbial Fermentation in Food Preservation

Author:

Pérez-Díaz Ilenys M.,Altuntas Evrim Gunes,Juneja Vijay K.

Publisher

Springer New York

Reference106 articles.

1. Achi OK (2005) The potential for upgrading traditional fermented foods through biotechnology. Afr J Biotechnol 4(5):375–380

2. Altuntas EG, Ayhan K, Peker S, Ayhan B, Demiralp DO (2014) Purification and mass spectrometry based characterization of a pediocin produced by Pediococcus acidilactici 13. Mol Biol Rep 41(10):6879–6885

3. Altuntas EG, Cosansu S, Ayhan K (2010) Some growth parameters and antimicrobial activity of a bacteriocin producing strain Pediococcus sp. 13. Int J Food Microbiol 141:28–31

4. Altuntas EG (2013) A natural way to combat with pathogens: bacteriocins. In: Mendez-Vilas A (ed) Microbial pathogens and strategies for combating them: science, technology and education, vol 2. Formatex Research Center, ISBN: 978-84-942134-0-3

5. Appendini P, Hotchkiss JH (2002) Review of antimicrobial food packaging. Innov Food Sci Emerg Technol 3:113–126

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