Inhibition of food-borne pathogenic bacteria by bacteriocins from Lactobacillus gasseri
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.1995.tb01025.x/fullpdf
Reference12 articles.
1. Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus
2. Taxonomic Study of the Lactobacillus acidophilus Group, with Recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and Synonymy of Lactobacillus acidophilus Group A3 (Johnson et al. 1980) with the Type Strain of Lactobacillus amylovorus (Nakamura 1981)
3. Isolation and Characterization of a Highly Hydrophobic New Bacteriocin (Gassericin A) fromLactobacillus gasseriLA39
4. Inhibition of food-borne bacterial pathogens by bacteriocins from lactic acid bacteria isolated from meat
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