Antimicrobial compounds produced byLactobacillus sakeisubsp.sakei2a, a bacteriocinogenic strain isolated from a Brazilian meat product

Kátia G. de Carvalho; Felipe H. S. Bambirra; Monika F. Kruger; Matheus S. Barbosa; Jamil S. Oliveira; Alexandre M. C. Santos; Jacques R. Nicoli; Marcelo P. Bemquerer; Antonio de Miranda; Emiliano J. Salvucci; Fernando J. M. Sesma; Bernadette D. G. M. Franco

作者Kátia G. de Carvalho; Felipe H. S. Bambirra; Monika F. Kruger; Matheus S. Barbosa; Jamil S. Oliveira; Alexandre M. C. Santos; Jacques R. Nicoli; Marcelo P. Bemquerer; Antonio de Miranda; Emiliano J. Salvucci; Fernando J. M. Sesma; Bernadette D. G. M. Franco
卷第37卷
期第4期
印刷ISSN1367-5435
电子ISSN1476-5535
文件大小369.83KB
发表时间2010-04
DOI10.1007/s10295-009-0684-y
页码381-390

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Antimicrobial compounds produced byLactobacillus sakeisubsp.sakei2a, a bacteriocinogenic strain isolated from a Brazilian meat product