Pediococcus acidilacticias a potential probiotic to be used in food industry
Author:
Affiliation:
1. CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado; Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto; Rua Arquiteto Lobão Vital Apartado 2511 Porto 4202-401 Portugal
Funder
Fundação para a Ciência e a Tecnologia (FCT)
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference49 articles.
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3. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal;Albano;International Journal of Food Microbiology,2007
4. Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage;Albano;Food Control,2009
5. Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria;Ammor;Food Microbiology,2007
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