Classification of Bacteriocins from Gram-Positive Bacteria

By M. Rea, R. Ross, Paul D. Cotter, C. Hill. 2011

123 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/7571fbf66274b796c9a456e5b1ad3351f0e3f51c

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. R. Ross
2. Paul D. Cotter
3. T. Beresford

In Molecular Biology

1. R. Ross
2. Orla O'Sullivan
3. Paul D. Cotter
4. G. FitzGerald
5. C. Stanton

Citations in the corpus

• The complex microbiota of raw milk. (2013, background): “The most recent classification groups LAB bacteriocins into two classes; class I are post-translationally modified bacteriocins, and class II are unmodified bacteriocins (Rea et al., 2011).”