Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00203-020-02054-z.pdf
Reference137 articles.
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2. Abbasiliasi S, Tan JS, Tengku Ibrahim TA et al (2017) Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review. RSC Adv 7:29395–29420. https://doi.org/10.1039/C6RA24579J
3. Alegria A, Delgado S, Roces C et al (2010) Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk. Int J Food Microbiol 143:61–66. https://doi.org/10.1016/j.ijfoodmicro.2010.07.029
4. Al-Nabulsi AA, Osaili TM, Al-Holy MA et al (2009) Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula. Int J Food Microbiol 136:221–226. https://doi.org/10.1016/j.ijfoodmicro.2009.08.008
5. Alvarez DC, Pérez VH, Justo OR, Alegre RM (2006) Effect of the extremely low frequency magnetic field on nisin production by Lactococcus lactis subsp. lactis using cheese whey permeate. Process Biochem 41:1967–1973. https://doi.org/10.1016/j.procbio.2006.04.009
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