The antibacterial mechanism of the novel bacteriocin LpH25 and the synergistic preservation effect of this bacteriocin and Nisin in fresh milk
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference65 articles.
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3. Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens;Amiri;LWT-Food Science & Technology,2022
4. Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage;An;Food Control,2017
5. Screening, purification and characterization of thermostable, protease resistant Bacteriocin active against methicillin resistant Staphylococcus aureus (MRSA);Ansari;BMC Microbiology,2018
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