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Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009–2021: a Review
A survey is presented concerning original research articles published in well-reputed scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide, where researchers evaluated the bacteriocin production by such isolates in searching for novel functional peptides that can...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329406/ https://www.ncbi.nlm.nih.gov/pubmed/34342858 http://dx.doi.org/10.1007/s12602-021-09825-0 |