Author:
Rubia-Soria Ana,Abriouel Hikmate,Lucas Rosario,Omar Nabil Ben,Martínez-Cañamero Magdalena,Gálvez Antonio
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Reference25 articles.
1. Balatsouras G.D. 1985. Taxonomic and physiological characteristics of the facultative rod type lactic acid bacteria isolated from fermenting green and black olivesGrasas y Aceites 36:239–249
2. Caggia C., Randazzo C.L., Di Salvo M., Romeo F., Giudici P. 2004. Occurrence of Listeria monocytogenes in green table olivesJournal of Food Protection 67:2189–2194
3. Cleveland J., Montville T.J., Nes I.F., Chikindas M.L. 2001 Bacteriocins: safe, natural antimicrobials for food preservationInternational Journal of Food Microbiology 71:1–20
4. Delgado A., Brito D., Fevereiro P., Peres C., Figueiredo Marques J. 2001. Antimicrobial activity of L. plantarum, isolated from a tradicional lactic acid fermentation of table olivesLait 81:203–215
5. Durán Quintana M.C., Barranco C.R., Garcia P.G., Balbuena M.B., Fernandez A.G.. 1997. Lactic acid bacteria in table olive fermentationsGrasas y Aceites 48:297–311
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献