Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk.

By E. Rodríguez, B. González, P. Gaya, M. Nuñez, M. Medina. 2000

166 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ac17ea8cb58a2a53108526daebf4e81c091b9c2e

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In Food Science

1. A. Brandelli

Citations in the corpus

• Bacteriocins and lactic acid bacteria - a minireview (2006, background): “Lactic acid bacteria (LAB) occur naturally in several raw materials like milk, meat and flour used to produce foods (Rodriguez et al., 2000).”
• Screening for antimicrobial activity among bacteria isolated from the Amazon Basin (2004, result): “5%) displayed bacteriocin activity (21), while 8.”