Lactic acid bacteria in the meat industry: flavor, function, and food safety. [PDF]
Front MicrobiolSivamaruthi BS +7 more
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Lactic Acid Bacteria as the Green and Safe Food Preservatives: Their Mechanisms, Applications and Prospects. [PDF]
FoodsZhang Y +7 more
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From Fermentation to Function: Genomic Diversity and Probiotic Potential in the Reclassified <i>Lactobacillus</i> Lineage. [PDF]
Comput Struct Biotechnol JChaichana N +5 more
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Antimicrobial Effect of Postbiotics on Multidrug-Resistant Escherichia coli. [PDF]
FoodsSezer Ç +3 more
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Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. [PDF]
FoodsBertuci ML +5 more
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A comparative framework of natural nisin variants: linking genetic basis to future bioengineering applications. [PDF]
Microb Cell FactGhazanfari N +3 more
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Listeria monocytogenes-Can We Reduce or Eliminate It From Food Commodities? [PDF]
Mol Nutr Food Resd'Ovidio L +5 more
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Isolation and characterization of bacteriocin-producing E. coli isolates from a poultry slaughterhouse, and cell-free production and evaluation of native and engineered bacteriocins. [PDF]
Poult SciLafuente I +6 more
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Ultrastructure of bacteriophage and bacteriocins
Bacteriological Reviews, 1967 openaire +2 more sources
Do We Need to Worry About Staphylococcus epidermidis ST0409KOC, a Cheese-Isolated Strain With Bacteriocinogenic Properties? [PDF]
Mol Nutr Food ResCarneiro KO, Lima JMS, Todorov SD.
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