Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México

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Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México

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2015 nî lūn-bûn

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2015年の論文

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2015年論文

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2015年論文

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2015年論文

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2015年論文

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2015年論文

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2015年论文

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2015年论文

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2015年论文

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Isolation and characterization ...... fermented beverages in México

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Isolation and characterization ...... fermented beverages in México

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type

Item

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Isolation and characterization ...... fermented beverages in México

@ast

Isolation and characterization ...... fermented beverages in México

@en

prefLabel

Isolation and characterization ...... fermented beverages in México

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Isolation and characterization ...... fermented beverages in México

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P1476

Isolation and characterization ...... fermented beverages in México

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P2093

Blanca E García-Almendárez

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Dennis K Bideshi

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José Cristobal Castañeda-Ramírez

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Norma M de la Fuente-Salcido

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Rubén Salcedo-Hernández

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P2860

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Yeast diversity during tapping and fermentation of palm wine from Cameroon.

Bacteriocins: developing innate immunity for food.

The biology of lantibiotics from the lacticin 481 group is coming of age.

Bacteriocin-based strategies for food biopreservation.

Why the European Food Safety Authority was right to reject health claims for probiotics.

Bacteriocins of Bacillus thuringiensis can expand the potential of this bacterium to other areas rather than limit its use only as microbial insecticide.

Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications.

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434-442

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scholarly article

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10.1002/FSN3.236

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José E Barboza-Corona

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2015-04-29T00:00:00Z

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275640272

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26405529

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4576967

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