Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods-Reference-Cited by-同舟云学术

Antimicrobial activity of lactic acid bacteria and the spectrum of their biopeptides against spoiling germs in foods

Published:2012-06 Issue:3 Volume:55 Page:435-444
ISSN:1516-8913
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Djadouni Fatima¹,Kihal Mebrouk²

Affiliation:

1. Mascara of University

2. Es-Senia University, Algeria

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/babt/v55n3/15.pdf

Reference37 articles.

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3. Characteristics of the bacteriocin produced by Lactococcus lactis subsp. cremoris CTC 204 and the effect of this compound on the mesophilic bacteria associated with raw beef;Bromberg R;J Microbiol Biotechnol.,2005

4. Food fermentation: role of microorganisms in food production and preservation;Caplice E;Int J Food Microbiol.,1999

5. Selection of Escherichia coli inhibiting strains of Lactobacillus paracasei subsp. paracasei;Caridi A;J Ind Microbiol Biotechnol.,2002

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