Bacteriocins as Biological Components for Managing Food Quality
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-8125-7_21
Reference32 articles.
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3. Ananou S et al (2007) Biopreservation, an ecological approach to improve the safety and shelf-life of foods. In: Communicating current research and educational topics and trends in applied microbiology. FORMATEX, Badajoz, pp 475–486
4. Axelsson L, Holck A (1995) The genes involved in production of and immunity to sakacin a, a bacteriocin from lactobacillus sake Lb706. J Bacteriol 177(8):2125–2137. https://doi.org/10.1128/jb.177.8.2125-2137.1995
5. Benmechernene Z et al (2013) Recent patents on bacteriocins: food and biomedical applications. Recent Pat DNA Gene Seq 7(1):66–73. https://doi.org/10.2174/1872215611307010010
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