Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products

Author:

Hugas M.

Publisher

Elsevier BV

Subject

Food Science

Reference70 articles.

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3. Purification and amino acid sequences of piscicocins Vla and Vlb, two class IIa bacteriocins secreted byCarnobacterium piscicola V1 that display significantly different levels of specific inhibitory activity;Bhugaloo-Vidal;Appl. Environ. Microbiol.,1996

4. Antigenic property of pediocin AcH produced byPediococcus acidilactici;Bhunia;J. Appl. Bacteriol.,1991

5. Richerche sull'utilizzazione della nisina in prodotti cotti di salumificio;Caserio;Ind. Aliment.,1979

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