Bacteriocinogenic activity of lactobacilli from fermented sausages
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1993.tb02759.x/fullpdf
Reference22 articles.
1. Antibacterial activity of lactic acid bacteria isolated from vacuum-packaged meats;Ahn;Journal of Applied Bacteriology,1990
2. Simple and rapid method for isolating large plasmid DNA from lactic streptococci;Anderson;Applied and Environmental Microbiology,1983
3. Detection and activity of Lactacin B, a bacteriocin produced by Lactobacillus acidophilus;Barefoot;Applied and Environmental Microbiology,1983
4. Evidence for plasmid-associated lactose metabolism in Lactobacillus casei subsp. casei;Chassy;Current Microbiology,1978
5. Bacteriocidal activity of L. plantarum C-11;Daeschel;Food Microbiology,1990
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