Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative
Author:
Affiliation:
1. School of Food Science and Technology, Nanchang University, Nanchang, China
2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
Funder
National Natural Science Foundation of China
Vegetable Industry Technology System Post Expert Project of Jiangxi Province
Basic and Applied Basic Research Foundation of Guangdong Province
Major Special Science and Technology Project of Yunnan Province
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2100874
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1. Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687
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3. Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review
4. Optimization of bacteriocin production by Lactobacillus acidophilus AA11, a strain isolated from Egyptian cheese
5. Bacteriocins of lactic acid bacteria: extending the family
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