Isolation and characterization of bacteriocin-producing lactic acid bacteria from ready-to-eat food products

International Journal of Food Microbiology

Volumn 33, Issue 2-3, 1996, Pages 209-218

  Kelly, W J ^a   Asmundson, R V ^a   Huang, C M ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Bacteriocins; Biopreservation; Food; Lactic acid bacteria; Nisin

Indexed keywords

BACTERIOCIN; NISIN;

ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATION; CONTROLLED STUDY; DAIRY PRODUCT; FISH; FOOD CONTAMINATION; FOOD PRESERVATION; FRUIT; LACTIC ACID BACTERIUM; LACTOBACILLUS; LEUCONOSTOC; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; VEGETABLE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCI; LACTOCOCCUS; LEUCONOSTOC; LISTERIA MONOCYTOGENES;

EID: 0030561007     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)01157-9     Document Type: Article

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