Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-021-00986-w.pdf
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4. Alizadeh AM, Hashempour-Baltork F, Alizadeh-Sani M, Maleki M, Azizi-Lalabad M, Khosravi-Darani K. Inhibition of Clostridium (C.) botulinum and its toxins by probiotic bacteria and their metabolites: an update review. Quality Assurance and Safety of Crops & Foods. 12: 59-68 (2020)
5. Alvarez-Sieiro P, Montalbán-López M, Mu D, Kuipers OP. Bacteriocins of lactic acid bacteria: extending the family. Applied Microbiology and Biotechnology. 100: 2939-2951 (2016)
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