Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a.

Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a.

Saved in:
Bibliographic Details
Main Authors: CARVALHO, K. G., BAMBIRRA, F. H. S., NICOLI, J. R., OLIVEIRA, J. S., SANTOS, A. M. C., BEMQUERER, M. P., MIRANDA, A., FRANCO, B. D. G. M.
Other Authors: KÁTIA G. CARVALHO, (PROIMI), CONICET, ARGENTINA; FELIPE H. S. BAMBIRRA, UFMG; JACQUES R. NICOLI, UFMG; JAMIL S. OLIVEIRA, UFMG; ALEXANDRE M. C. SANTOS, UFMG; MARCELO PORTO BEMQUERER, Cenargen; ANTONIO MIRANDA, USP; BERNADETTE D. G. M. FRANCO, USP.
Format: Separatas biblioteca
Language:English
eng
Published: 2018-05-22
Subjects:Lactobacillus sakei subsp, Sakei 2a, Multiple antimicrobial peptides, Meat gravy, Listeria, Biopreservation,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091814
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091814

Similar Items