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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Bibliographic Details
Main Authors: Yang, En, Fan, Lihua, Jiang, Yueming, Doucette, Craig, Fillmore, Sherry
Format: Artigo
Language:Inglês
Published: Springer 2012
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Original Article
Online Access: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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