Purification and characterization of bacteriocin F1, a novel bacteriocin produced by Lactobacillus paracasei subsp. tolerans FX-6 from Tibetan kefir, a traditional fermented milk from Tibet, China

✍ Scribed by Miao, Jianyin; Guo, Haoxian; Ou, Yangwen; Liu, Guo; Fang, Xiang; Liao, Zhenlin; Ke, Chang; Chen, Yunjiao; Zhao, Lichao; Cao, Yong

• Book ID: 121497814
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 170 KB
• Volume: 42
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2014.01.041