Identification of bacteriocinogenic Lactococcus isolates from raw milk and cheese capable of producing nisin A and nisin Z-Reference-Cited by-同舟云学术

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Identification of bacteriocinogenic Lactococcus isolates from raw milk and cheese capable of producing nisin A and nisin Z

Published:2012-07 Issue:1 Volume:25 Page:46-51
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Perin Luana Martins,Moraes Paula Mendonça,Viçosa Gabriela Nogueira,Silva Júnior Abelardo,Nero Luís Augusto

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference40 articles.

1. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk;Alegría;International Journal of Food Microbiology,2010

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

3. Cell growth and bacteriocin production of probiotic Lactobacillus strains in different media;Avonts;International Dairy Journal,2004

4. Listeria monocytogenes: occurrence in beef and identification of the main contamination points in processing plants;Barros;Meat Science,2007

5. Rapid genotypic differentiation of Lactococcus lactis subspecies and biovar;Beimfohr;Systematic and Applied Microbiology,1997

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4. Probiotic Lactic Acid Bacteria from Goat’s Milk Potential Producer of Bacteriocin: Evidence from Liquid Chromatography-Mass Spectrometry;Journal of Pure and Applied Microbiology;2022-02-05

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