Antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses : Characteristics of a bacteriocin produced by Lactobacillus curvatus IFPL105

Journal of Applied Bacteriology

Volumn 81, Issue 1, 1996, Pages 35-41

  Casla, D ^a   Requena, T ^a   Gomez, R ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; DAIRY PRODUCTS; LACTIC ACID;

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; BACTERIOCIN-LIKE SUBSTANCES; BACTERIOCINS; ENTEROCOCCUS FAECALIS; GOAT'S MILK; HEAT STABLE BACTERIOCIN; LACTIC ACID BACTERIA; LACTOBACILLUS CURVATUS; LACTOCOCCUS LACTIS;

DNA;

BACTERIOCIN;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIUM ISOLATION; CHEESE; CONTROLLED STUDY; GOAT; LACTIC ACID BACTERIUM; LACTOBACILLUS; MILK; NONHUMAN; PLASMID;

EID: 0030035168     PISSN: 00218847     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1996.tb03279.x     Document Type: Article

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