Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. The objectives of this study were to isolate and identify bacteriocinogenic LAB from various cheeses and yogurts and evaluate their antimicrobial effects on selecte...

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Detalles Bibliográficos
Autores principales: Yang, En, Fan, Lihua, Jiang, Yueming, Doucette, Craig, Fillmore, Sherry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer 2012
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3488010/
https://www.ncbi.nlm.nih.gov/pubmed/22963659
http://dx.doi.org/10.1186/2191-0855-2-48

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3488010/
https://www.ncbi.nlm.nih.gov/pubmed/22963659
http://dx.doi.org/10.1186/2191-0855-2-48

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