ANTIMICROBIAL ACTIVITY OF LACTIC CULTURES: PARTIAL PURIFICATION AND CHARACTERIZATION OF ANTIMICROBIAL COMPOUND(S) PRODUCED BY Streptococcus thermophilus-Reference-Cited by-同舟云学术

ANTIMICROBIAL ACTIVITY OF LACTIC CULTURES: PARTIAL PURIFICATION AND CHARACTERIZATION OF ANTIMICROBIAL COMPOUND(S) PRODUCED BY Streptococcus thermophilus

Published:1979-03 Issue:2 Volume:44 Page:575-578
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PULUSANI S. R.,RAO D. R.,SUNKI G. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb03839.x/fullpdf

Reference15 articles.

1. PURIFICATION AND PROPERTIES OF ANTIMICROBIAL SUBSTANCES PRODUCED BY Streptococcus diacetilactis AND Leuconostoc citrovorum

2. S.E. Gilliand, and M.L. Speck, 1974 . Inhibition of psychotrophic bacteria by lactic acid bacteria in nonfermented refrigerated foods . Paper presented at the 34th Annual IFT Meeting, New Orleans, May12 -15 .

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