Investigation of the Antibacterial Mechanism of the Bacteriocin-like Substance (FC) Produced by <i>Limosilactobacillus fermentum</i> z-6 Against <i>Salmonella enterica</i> Serovar Typhimurium

The excessive use of synthetic preservatives poses significant threats to food safety and human health. This study systematically investigated the genetic characteristics of the <i>Limosilactobacillus fermentum</i> (<i>L. fermentum</i>) z-6 strain, the antibacterial properties of the bacteriocin-lik...

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Autors principals:	Yuhang Zheng, Xinyue Wang, Hannuo Li, Nuo Xu, Jiayue Wang, Baishuang Yin, Wenlong Dong, Wanli Sha
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-11-01
Col·lecció:	Fermentation
Matèries:	<i>Salmonella enterica</i> serovar Typhimurium <i>Limosilactobacillus fermentum</i> bacteriocin sterilization mechanism
Accés en línia:	https://www.mdpi.com/2311-5637/11/12/656
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