Funder
Ferdowsi University of Mashhad (IR)
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference41 articles.
1. J. Clevend, T. J. Montviie, I.F. Nes, M.L. Chikindas, Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol.71(1), 1–20 (2001)
2. J. Nissen-meyer, I.F. Nes, Ribosomally synthesized antimicrobial peptides: their function, structure, biogenesis and mechanism of action. Arch, Microbiol. 167, 67–77 (1997)
3. H. Dodd, M.J. Magnusson, Bacteriocins of Lactic acid Bacteria, in Genetics and Biotechnology of Lactic Acid Bacteria, ed. by M.J. Gasson, W.M. de Vos (Blackie Academic and Professional, London, 1994), pp. 112–116
4. S.E. Lindgren, W.J. Dobrogosz, Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol. Rev. 87, 149–164 (1990)
5. M.E. Stiles, Bio preservation by lactic acid bacteria. Antonie Van Leeuwenhoek 70, 331–345 (1996)
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献