Inhibition of Staphylococcus aureus and spheroplasts of Gram-negative bacteria by an antagonistic compound produced by a strain of Lactobacillus plantarum

Author:

Andersson Rolf

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference24 articles.

1. Characteristics of the bacterial flora isolated during spontaneous lactic acid fermentation of carrots and red beets;Andersson;Lebensm.-Wiss. Technol.,1984

2. HPLC analysis of organic acids in lactic acid fermented vegetables;Andersson;Z. Lebensm. Unters. Forsch.,1983

3. Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus;Barefoot;Appl. Environm. Microbiol.,1983

4. Lactic acid bacteria: their role in food preservation - a literature survey;Baxter;The British Food Manufacturing Industries Research Association, Scientific and technical surveys No. 144,1983

5. Purification and properties of antimicrobial substances produced by Streptococcus diacetilactis and Leuconostoc citrovorum;Branen;J. Food Sci.,1975

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