Utilization of bacteriocin-producing bacteria in dairy products-Reference-Cited by-同舟云学术

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Utilization of bacteriocin-producing bacteria in dairy products

Published:2016-07-06 Issue:3 Volume:66 Page:215-224
ISSN:0026-704X
Container-title:Mljekarstvo
language:
Short-container-title:Mljekarstvo

Author:

Patrovský Matěj,

Publisher

Croatian Dairy Union

Cited by 13 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

1. Antimicrobial Peptides from Lactic Acid Bacteria as a Hurdle Technology Component for Food Preservation: Applications and Safety Considerations;Antimicrobial Peptides from Lactic Acid Bacteria;2024

2. The Bacteriocin-like Inhibitory Substance Producing Lacticaseibacillus paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products;Applied Sciences;2023-11-10

3. Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics;Food Control;2023-07

4. Lactic acid bacteria as biocontrol agents of food pathogens;Lactic Acid Bacteria as Cell Factories;2023

5. Selection of Active Microorganism Strains Isolated from a Naturally Salty Lake for the Investigation of Different Microbial Potentials;Sustainability;2022-12-20

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