Characterization and profiling of bacteriocin-like substances produced by lactic acid bacteria from cheese samples

Bacteriocins have become biological weapons against harmful food pathogens and have attracted interest as tools for biopreservation. The aim of this study was to isolate, identify and characterize lactic acid bacterial (LAB) strains from cheese samples, partially purify potential bacteriocins and ch...

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Detalles Bibliográficos
Autores principales: Afrin, Sadia, Hoque, Mohammad Amirul, Sarker, Ashish Kumar, Satter, Mohammed A, Bhuiyan, Mohammad Nazrul Islam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Microbiology Society 2021
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8374546/
https://www.ncbi.nlm.nih.gov/pubmed/34423250
http://dx.doi.org/10.1099/acmi.0.000234

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8374546/
https://www.ncbi.nlm.nih.gov/pubmed/34423250
http://dx.doi.org/10.1099/acmi.0.000234

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