Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes-Reference-Cited by-同舟云学术

Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes

Published:2018-03 Issue: Volume:89 Page:186-191
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Attar Mohammad Ali,Yavarmanesh Masoud^ORCID,Mortazavi Ali,Edalatian Dovom Mohammad Reza,Habibi Najafi Mohammad Bagher

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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4. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic and cell wall protein analyses;de Angelis;Applied and Environmental Microbiology,2001

5. Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway;Ayad;Journal of Applied Micriobiology,2001

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