Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Author:
Affiliation:
1. Centro de Investigação e Tecnologias Agrárias dos Açores (CITA-A); Universidade dos Açores; Angra do Heroísmo Portugal
2. Faculdade de Ciências Farmacêuticas; Universidade de Sáo Paulo; Sáo Paulo Brazil
Funder
National founds from FCT - ‘Fundação para a Ciência e Tecnologia’
FRCT- ‘Fundo Regional da Ciência e Tecnologia’
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12388/fullpdf
Reference68 articles.
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3. Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria;Ayad;Food Microbiol,2004
4. Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal;Barbosa;Food Control,2010
5. Recent advances in cheese microbiology;Beresford;Int Dairy J,2001
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