Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas

Author: Rodríguez-Pazo Noelia   Vázquez-Araújo Laura   Pérez-Rodríguez Noelia   Cortés-Diéguez Sandra   Domínguez José  

Publisher: Humana Press, Inc

ISSN: 0273-2289

Source: Applied Biochemistry and Biotechnology, Vol.171, Iss.4, 2013-10, pp. : 1042-1060

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Abstract