Characteristics of the bacteriocin produced by Lactococcus lactis subsp. cremoris CTC 204 and the effect of this compound on the mesophilic bacteria associated with raw beef

Author: Bromberg R.  

Publisher: Springer Publishing Company

ISSN: 0959-3993

Source: World Journal of Microbiology and Biotechnology, Vol.21, Iss.3, 2005-04, pp. : 351-358

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