An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147

Applied and Environmental Microbiology

Volumn 62, Issue 2, 1996, Pages 612-619

  Ryan, Máire P ^a,b   Rea, Mary C ^a   Hill, Colin ^b   Ross, R Paul ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN; LACTICIN 3147; UNCLASSIFIED DRUG;

ARTICLE; BACTERIUM ISOLATION; CHEESE; DNA HYBRIDIZATION; DRUG MANUFACTURE; FERMENTATION; FOOD SAFETY; GENE STRUCTURE; INHIBITION KINETICS; LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 0029670684     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.62.2.612-619.1996     Document Type: Article

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