Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria-Reference-Cited by-同舟云学术

Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria

Published:2017-01-09 Issue:4 Volume:101 Page:1323-1335
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Kaškonienė Vilma^ORCID,Stankevičius Mantas,Bimbiraitė-Survilienė Kristina,Naujokaitytė Gintarė,Šernienė Loreta,Mulkytė Kristina,Malakauskas Mindaugas,Maruška Audrius

Funder

Research Council of Lithuania

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-017-8088-9.pdf

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4. Albano H, Todorov SD, van Reenen CA, Hogg T, Dicks LM, Teixeira P (2007) Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal. Int J Food Microbiol 116:239–247

5. Alegría Á, Delgado S, Roces C, López B, Mayo B (2010) Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk. Int J Food Microbiol 143(1):61–66

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