Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

✍ Scribed by Biscola, V. (author);Todorov, S. D. (author);Capuano, V. S.C. (author);Abriouel, H. (author);Gálvez, A. (author);Franco, B. D.G.M. (author)

• Book ID: 118030773
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 315 KB
• Volume: 93
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2012.11.021