Safety evaluation and bacteriocinogenic potential of Pediococcus acidilactici strains isolated from artisanal cheeses
Author:
Funder
CAPES
CNPq
FAPEMIG
Publisher
Elsevier BV
Subject
Food Science
Reference55 articles.
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2. Purification and mass spectrometry based characterization of a pediocin produced by Pediococcus acidilactici 13;Altuntaş;Molecular Biology Reports,2014
3. Antibiotic resistance in not-enterococcal lactic acid bacteria and bifidobacteria;Ammor;Food Microbiology,2007
4. Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal;Barbosa;Food Control,2010
5. Purification, partial amino acid sequence and mode of action of pediocin PD-1, a bacteriocin produced by Pediococcus damnosus NCFB 1832;Bauer;International Journal of Food Microbiology,2005
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