Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk-Reference-Cited by-同舟云学术

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Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk

Published:2010-09-30 Issue:1-2 Volume:143 Page:61-66
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Alegría Ángel,Delgado Susana,Roces Clara,López Belén,Mayo Baltasar

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Cited by 89 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. From farm to cheeseboard: Harnessing the biopreserving performance and enhancing safety of Lactococcus lactis KJ660075 in goat's milk cheese;International Dairy Journal;2024-10

2. Synergistic antibacterial activity of Lactococcus lactis and Xylella phage MATE 2 for an effective biocontrol strategy against black rot disease in broccoli;Frontiers in Microbiology;2024-08-19

3. Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards;Journal of the Science of Food and Agriculture;2024-08-02

4. Bacteriocins against biogenic amine-accumulating lactic acid bacteria in cheese: Nisin A shows the broadest antimicrobial spectrum and prevents the formation of biofilms;Journal of Dairy Science;2024-07

5. Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters;Foods;2024-04-05

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