載入...
Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth
The production of bacteriocins by lactic acid bacteria (LAB) has been of wide interest in the food industry due to their potential application in biopreservation. The production of bacteriocins is usually low in single strain fermentation, but can improve when the bacteriocinogenic strain is culture...
Na minha lista:
| 發表在: | Front Microbiol |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Frontiers Media S.A.
2018
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6286998/ https://ncbi.nlm.nih.gov/pubmed/30559735 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.02952 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|