Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal-Reference-Cited by-同舟云学术

Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal

Published:2007-05 Issue:2 Volume:116 Page:239-247
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Albano Helena,Todorov Svetoslav D.,van Reenen Carol A.,Hogg Tim,Dicks Leon M.T.,Teixeira Paula

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference62 articles.

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3. Purification and characterization of the Lactobacillus acidophilus bacteriocin lactacin B;Barefoot;Antimicrobial Agents and Chemotherapy,1984

4. 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

5. Vegetable-associated Pediococcus parvulus produces pediocin PA-1;Bennik;Applied and Environmental Microbiology,1997

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