Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese-Reference-Cited by-同舟云学术

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Partial purification and characterization of a bacteriocin produced by Enterococcus faecium 130 isolated from mozzarella cheese

Published:2011-03 Issue:1 Volume:31 Page:155-159
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Tulini Fabrício Luiz,Gomes Bruna Carrer,Martinis Elaine Cristina Pereira de

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v31n1/22.pdf

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. CARACTERIZAÇÃO DE BACTÉRIAS ÁCIDO LÁTICAS (BAL) ISOLADAS DE QUEIJOS FRESCOS NÃO INSPECIONADOS COMERCIALIZADOS EM BOTUCATU, SÃO PAULO;Veterinária e Zootecnia;2023-12-14

2. Bacteriocinogenic Enterococcus casseliflavus Isolated from Fresh Guava Fruit (Psidium guajava): Characterization of Bacteriocin ST192Gu and Some Aspects of Its Mode of Action on Listeria spp. and Enterococcus spp.;Fermentation;2023-02-27

3. Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods;African Journal of Biotechnology;2022-05-31

4. Las bacteriocinas y su efecto sinérgico con tecnologías emergentes en alimentos;Revista Mutis;2022-05-24

5. Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage;Food Microbiology;2022-04

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