Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough
Author:
Affiliation:
1. Department of Biology Faculty of Sciences Shahid Bahonar University of Kerman Kerman Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1890
Reference39 articles.
1. Bacteriocins of lactic acid bacteria: extending the family
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3. Screening, purification and characterization of thermostable, protease resistant Bacteriocin active against methicillin resistant Staphylococcus aureus (MRSA)
4. Detection, partial purification and characterization of bacteriocin produced by Lactobacillus brevis FPTLB3 isolated from freshwater fish
5. Class IIa Bacteriocins: Current Knowledge and Perspectives
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