Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins

Author:

Martín IreneORCID,Barbosa Joana,Pereira Sofia I.A.,Rodríguez Alicia,Córdoba Juan J.,Teixeira Paula

Funder

Fundação para a Ciência e a Tecnologia

MICINN

Junta de Extremadura

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”;Albano;A Fermented Meat Sausage. Food Control,2009

2. Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria;Ammor;Food Microbiology,2007

3. Biopreservation, an ecological approach to improve the safety and shelf-life of foods;Ananou;Commun. Curr. Res. Educ. Top. Trends Appl. Microbiol.,2007

4. The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes;Azizi;AMB Express,2017

5. Characterization of a Lactiplantibacillus plantarum R23 isolated from arugula by whole-genome sequencing and its bacteriocin production ability;Barbosa;International Journal of Environmental Research and Public Health,2021

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