Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

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作者： A. Corsetti ^[1] ; L. Settanni ^[2] ; D. Van Sinderen

作者单位： Department of Microbiology, University College Cork, Cork, Ireland ^[1] Dipartimento di Scienze degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Universita degli Studi di Perugia, Perugia, Italy ^[2]

关键词 bacteriocins BLIS Lactobacillus pentosus Lactobacillus sanfranciscensis Lactococcus lactis sourdough

发布时间 2013-11-20

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Journal of applied microbiology

2004年96卷3期

521-534页

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Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

Journal of applied microbiology

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Journal of applied microbiology

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Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

Journal of applied microbiology

相似文献

Journal of applied microbiology

相关期刊

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