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Lactobacillus pentosusB231 Isolated from a Portuguese PDO Cheese: Production and Partial Characterization of Its Bacteriocin

✍ Scribed by Guerreiro, Joana; Monteiro, Vitor; Ramos, Carla; Melo Franco, Bernadette Dora Gombossy; Martinez, Rafael Chacon Ruiz; Todorov, Svetoslav Dimitrov; Fernandes, Paulo

Book ID: 121571606
Publisher: Springer-Verlag
Year: 2014
Tongue: English
Weight: 353 KB
Volume: 6
Category: Article
ISSN: 1867-1306
DOI: 10.1007/s12602-014-9157-3

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