Related content

Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture

By Liu Guorong   Griffiths Mansel W.   Shang Nan   Chen Shangwu   Li Pinglan  

Journal of Food Protection, Vol. 73, Iss. 2, 2010-02 ,pp. : 292-298

International Association for Food Protection

Access to resources Recommend Favorite

Anti-Listeria Starters: In Vitro Selection and Production Plant Evaluation

By Raimondi Stefano   Popovic Mina   Amaretti Alberto   Di Gioia Diana   Rossi Maddalena  

Journal of Food Protection, Vol. 77, Iss. 5, 2014-05 ,pp. : 837-842

International Association for Food Protection

Access to resources Recommend Favorite

In Vitro Evaluation of the Probiotic Potential of Bacteriocin Producer Lactobacillus sakei 1

By Gomes Bruna C.   Rodrigues Marina R.   Winkelströter Lizziane K.   Nomizo Auro   de Martinis Elaine C.P.  

Journal of Food Protection, Vol. 75, Iss. 6, 2012-06 ,pp. : 1083-1089

International Association for Food Protection

Access to resources Recommend Favorite

Dark chocolates supplemented with Lactobacillus strains

By Nebesny Ewa   Żyżelewicz Dorota   Motyl Ilona   Libudzisz Zdzisława  

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 33-42

Springer Publishing Company

Access to resources Recommend Favorite

Characterization and Antimicrobial Activity of Bacteriocin 217 Produced by Natural Isolate Lactobacillus paracasei subsp. paracasei BGBUK2-16

By Lozo Jelena   Vukasinovic Maja   Strahinic Ivana   Topisirovic Andljubisa  

Journal of Food Protection, Vol. 67, Iss. 12, 2004-12 ,pp. : 2727-2734

International Association for Food Protection

Access to resources Recommend Favorite