Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria: Comparison of the bacteriocins

By S. Todorov, L. Dicks. 2006

177 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/5790b76ae9f17b1de8bab090d7c686c086db940a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. B. Franco
2. S. Todorov
3. L. Dicks

In Nutrition and Dietetics

1. B. Franco
2. S. Todorov
3. L. Dicks

Citations in the corpus

• Lactobacillus Plantarum: Characterization of the Species and Application in Food Production (2010, background): “( 210 , 211 ) These strains showed good antimicrobial activity against several Gram-positive and some Gram-negative bacteria including Enterococcus species, E.”
• Health benefits of fermented foods (2019, unknown): “Boza is fermented using a variety of microorganisms such as yeast and lactic acid bacteria, which produce bacteriocins (Altay et al. 2013; Botes et al. 2007; Kabadjova et al. 2000; S. Todorov and Dicks 2006).”