Publisher
Journal of Pure and Applied Microbiology
Subject
Applied Microbiology and Biotechnology,Microbiology,Biotechnology
Reference20 articles.
1. 1. Settani, L. and Corsetti, A. Application of bacteriocins in vegetable food biopreservation. Intl. J. Food. Microbiol. 2008; 121, 123-138.
2. 2. Gustavsson, J., Cederberg, C. and Sonesson, U. Global food losses and food waste. Swedish Institute for Food and Biotechnology, Gothenburg, Sweden, 2011.
3. 3. Cabo, M.l., Murade, M.A., Gongalez, M.P. and Pastoria, L. A method for bacteriocin quantification. J. Appl. Microbiol. 1999; 87, 907-914.
4. 4. Ogunbanwo, S.T., Sanni, A.I. and Onilude, A.A. Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. Afr. J. Biotechnol. 2003; 2, 219-227.
5. 5. Schillinger, U. and Lucke, F.K. Antibacterial activity of Lactobacillus sake isolated from meat. Appl. Environ. Microbiol. 1989; 55, 1901-1906.
Cited by
5 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