1. De Muynck C, Leroya AIJ, De Maeseneirea S, Arnautb F, Soetaerta W, Vandamme EJ. Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites. Microbiol Res. 2004;159:339–46.
2. Ko SH. AhnC.Bacteriocin production by LactococcuslactisKC 2386 isolated from white kimchi. Food Sci. Biotech. 2000;9(4):263–9.
3. Nes IF, Kjos M, Diep DB. Antimicrobial components of lactic acid bacteria. In: Lahtinen S, Ouwehand AC, Salminen S, von WrightA, editors. Lactic acid Bacteria - microbiological and functional aspects:4th edition. CRC Press,2011Chapter. 15:286–322.
4. Ammor MS, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci. 2007;76:138–46.
5. Magnusson J. Antifungal activity of lactic acid bacteria. PhD thesis, Agraria 397, Swedish University of Agricultural Sciences, Uppsala, Sweden,2003.