Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product-Reference-Cited by-同舟云学术

Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

Published:2013-03 Issue:3 Volume:93 Page:607-613
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Biscola V.,Todorov S.D.,Capuano V.S.C.,Abriouel H.,Gálvez A.,Franco B.D.G.M.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Publisher

Elsevier BV

Subject

Food Science

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3. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk;Alegria;International Journal of Food Microbiology,2010

4. Selection criteria for lactic acid bacteria to be used as functional starte cultures in dry sausage production: an update;Ammor;Meat Science,2007

5. Characterization of lactic acid bacteria coexisting with nisin Z producer in Tsuda-Turnip Pickles;Aso;Current Microbiology,2008

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