Author:
Manna Atanu,Jana Subhas Chandra
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Reference45 articles.
1. Aljohani AB, Al-Hejin AM, Shori AB (2023) Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses. Food Sci Technol. https://doi.org/10.1590/fst.118021
2. Azhar NS, Zin NHM, Hamid THTA (2017) Lactococcus lactis strain a5 producing nisin-like bacteriocin active against gram positive and negative bacteria. Trop Life Sci Res 28(2):107
3. Bartenslager A (2020) Investigating microbiomes and developing direct-fed microbials to improve cattle health
4. Chatterjee M, Jana SC, Raychaudhuri U (2021) Isolation, purification and characterization of a bacteriocin with broad spectrum activity from Lactococcus lactis JC10 from perishable papaya fruit. J Microbiol Biotechnol Food Sci 2021:655–660
5. Chen J, Shen J, Ingvar Hellgren L, Ruhdal Jensen P, Solem C (2015) Adaptation of Lactococcus lactis to high growth temperature leads to a dramatic increase in acidification rate. Sci Rep 5(1):14199. https://doi.org/10.1038/srep14199