Isolation, screening and identification of lactic acid bacteria from traditional food fermentation processes and culture collections-Reference-Cited by-同舟云学术

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Isolation, screening and identification of lactic acid bacteria from traditional food fermentation processes and culture collections

Published:1993-11 Issue:3 Volume:7 Page:189-205
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

van den Berg Dick J.C.,Smits Annelies,Pot Bruno,Ledeboer Aat M.,Kersters Karel,Verbake John M.A.,Verrips C. Theo

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1080/08905439309549857

Reference34 articles.

1. Cloning of two bacteriocin genes from a lactococcal bacteriocin plasmid

2. Exocellular polysaccharides produced by lactic acid bacteria

3. Nisin and its application as a food preservative

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