Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

By A. Casaburi, V. D. Martino, P. Ferranti, Luca Picariello, F. Villani. 2016

96 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/d20cd10e26f1b3c66d114dc535b033b97dc29549