Bacteriocin: safest approach to preserve food products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s12088-009-0048-3.pdf
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3. Cherif A, Quzari H, Daffonchio D, Cherif H, Bem SK, Hassen A, Jaaua S and Boudabous A (2001) Thuricin 7: a novel bacteriocin produced by Bacillus thuringiensis BMG-17, a new strain isolated from soil. Letters in Appl Microbiol 32:243–247
4. Ogunbanwo ST, Sanni AI and Onilude AA (2003) Characterication of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. African J Biotech 2(8):219–227
5. Federal R (1988) Nisin preparation affirmation of GRAS status as a direct human ingredient. Food Registration 54:11247–11251
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