Lactic Acid Bacteria as a Source of Functional Ingredients
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-4784-3_8
Reference85 articles.
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3. Alvarez-Sieiro, P., Montalbán-López, M., Mu, D., & Kuipers, O. P. (2016). Bacteriocins of lactic acid bacteria: Extending the family. Applied Microbiology and Biotechnology, 100, 2939–2951.
4. Amari, M., Arango, L. F. G., Gabriel, V., Robert, H., Morel, S., Moulis, C., et al. (2013). Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough. Applied Microbiology and Biotechnology, 97(12), 5413–5422. https://doi.org/10.1007/s00253-012-4447-8
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