Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00253-023-12692-0.pdf
Reference120 articles.
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2. Abdulhussain Kareem R, Razavi SH (2020) Plantaricin bacteriocins: as safe alternative antimicrobial peptides in food preservation—a review. J Food Saf 40:e12735
3. Alvarez-Sieiro P, Montalbán-López M, Mu D, Kuipers OP (2016) Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biotechnol 100:2939–2951
4. An Y, Wang Y, Liang X, Yi H, Zuo Z, Xu X, Zhang D, Yu C, Han X (2017) Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage. Food Control 81:211–217
5. Ansari A, Ibrahim F, Haider MS, Aman A (2022) In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature. J Food Process Preserv 46:e16159
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