Safety evaluation and bacteriocinogenic potential of Pediococcus acidilactici strains isolated from artisanal cheeses
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110550
Abstract: Abstract Pediococcus acidilactici ST1607V, ST2104V and ST3105V, isolated from a Brazilian artisanal cheese expressed bacteriocins with high inhibitory activity against several strains of Listeria monocytogenes and Enterococcus spp., but not against most of the other… read more here.
Keywords: st1607v st2104v; pediococcus acidilactici; evaluation; safety ... See more keywords