Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products

Author:

Murat Doğan,Hakkı Tekiner İsmail

Publisher

Elsevier BV

Subject

Food Science

Reference78 articles.

1. Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: A review;Abbasiliasi;RSC Advances,2017

2. Nisin biotechnological production and application: A review;de Arauz;Trends in Food Science & Technology,2009

3. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review;Baptista;Food Research International (Ottawa, Ont.),2020

4. Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products;Barbosa;Critical Reviews in Biotechnology,2017

5. Nisin-producing Lactococcus lactis strains isolated from human milk;Beasley;Applied and Environmental Microbiology,2004

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