Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

By M. Aymerich, M. Garriga, J. Monfort, I. Nes, M. Hugas. 2000

118 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/d74dd68b9dce7ac10ae3f4d4e393e7130c1ecf41

Citations in the corpus

• Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, unknown): “Moreover, LAB are also known to produce protein antimicrobial agents such as bacteriocins [75-76].”