Bacteriocin: safest approach to preserve food products.

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2009 nî lūn-bûn

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2009年の論文

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2009年論文

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2009年論文

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2009年論文

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2009年論文

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2009年論文

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2009年论文

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2009年论文

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2009年论文

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Bacteriocin: safest approach to preserve food products.

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Bacteriocin: safest approach to preserve food products.

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Bacteriocin: safest approach to preserve food products.

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Bacteriocin: safest approach to preserve food products.

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Bacteriocin: safest approach to preserve food products.

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Bacteriocin: safest approach to preserve food products.

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P1476

Bacteriocin: safest approach to preserve food products.

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P2093

Neha Gautam

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Nivedita Sharma

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P2860

The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system

Purification and cloning of sakacin 674, a bacteriocin from Lactobacillus sake Lb674

Homoduplex and heteroduplex polymorphisms of the amplified ribosomal 16S-23S internal transcribed spacers describe genetic relationships in the "Bacillus cereus group".

Frequency of bacteriocin resistance development and associated fitness costs in Listeria monocytogenes

Effect of immersion solutions containing enterocin AS-48 on Listeria monocytogenes in vegetable foods

PCR detection of the lactocin S structural gene in bacteriocin-producing lactobacilli from meat.

Investigation of the effect of combined variations in temperature, pH, and NaCl concentration on nisin inhibition of Listeria monocytogenes and Staphylococcus aureus

Reutericyclin: biological activity, mode of action, and potential applications.

Potential of lactic streptococci to produce bacteriocin.

Detection and characterization of a bacteriocin produced by Lactococcus lactis subsp. cremoris R isolated from radish.

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s12088-009-0048-3

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204-211

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scholarly article

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10.1007/S12088-009-0048-3

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2009-08-22T00:00:00Z

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232706306

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23100770

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3450023

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