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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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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3488010/ https://ncbi.nlm.nih.gov/pubmed/22963659 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2191-0855-2-48 |
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