Qualitative detection of class IIa bacteriocinogenic lactic acid bacteria from traditional Chinese fermented food using a YGNGV-motif-based assay

✍ Scribed by Liu, Wenli; Zhang, Lanwei; Yi, Huaxi; Shi, John; Xue, Chaohui; Li, Hongbo; Jiao, Yuehua; Shigwedha, Nditange; Du, Ming; Han, Xue

• Book ID: 123171682
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 849 KB
• Volume: 100
• Category: Article
• ISSN: 0167-7012
• DOI: 10.1016/j.mimet.2014.03.006