Aureocins 4185, Bacteriocins Produced byStaphylococcus aureus4185: Potential Application in Food Preservation-Reference-Cited by-同舟云学术

Aureocins 4185, Bacteriocins Produced byStaphylococcus aureus4185: Potential Application in Food Preservation

Published:2010-10 Issue:10 Volume:7 Page:1255-1262
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Ceotto Hilana¹,Brede Dag²,Salehian Zhian²,dos Santos Nascimento Janaína³,Fagundes Patricia Carlin¹,Nes Ingolf F.²,do Carmo de Freire Bastos Maria¹

Affiliation:

1. Departamento de Microbiologia Geral, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.

2. Laboratory of Microbial Gene Technology, Norwegian University of Life Science, Ås, Norway.

3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

http://www.liebertpub.com/doi/pdf/10.1089/fpd.2010.0578

Reference31 articles.

1. Determining the source ofBacillus cereusandBacillus licheniformisisolated from raw milk, pasteurized milk and yoghurt

2. Staphylococcal Antimicrobial Peptides: Relevant Properties and Potential Biotechnological Applications

3. Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution

4. Lantibiotics: Mode of Action, Biosynthesis and Bioengineering

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