Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins
Author:
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://www.jstage.jst.go.jp/article/jgam/50/2/50_2_79/_pdf
Reference28 articles.
1. Plasmid-associated bacteriocin production by a strain of Carnobacterium piscicola from meat
2. Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins
3. Purification, characterization and antimicrobial spectrum of a bacteriocin produced byPediococcus acidilactici
4. Antimicrobial activity of lactobacilli: preliminary characterization and optimization of production of acidocin B, a novel bacteriocin produced by Lactobacillus acidophilus M46
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