Characterization of a Bacteriocin fromLactobacillus plantarumStrain LR/14
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905430802262582
Reference33 articles.
1. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning
2. Characterization of bacteriocins from twoLactococcus lactis subsp.lactis isolates
3. Purification, partial amino acid sequence and mode of action of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832
4. Direct detection of an antimicrobial peptide ofPediococcus acidilactici in sodium dodecyl sulfate-polyacrylamide gel electrophoresis
5. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats
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