Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses

European Food Research and Technology

Volumn 224, Issue 2, 2006, Pages 229-235

  Gurban Oglu Gulahmadov, Saib ^a   Batdorj, Batjargal ^b   Dalgalarrondo, Michèle ^b   Chobert, Jean Marc ^b   Alekper Oglu Kuliev, Akif ^a   Haertlé, Thomas ^b  

^a BAKU STATE UNIVERSITY   (Azerbaijan)

^b INRA   (France)

Author keywords

Bacteriocin like; Cheese; Fermentation; Lactic acid bacteria

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI; LACTOBACILLUS RHAMNOSUS; LISTERIA INNOCUA; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS AUREUS;

EID: 33751072068     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0338-5     Document Type: Article

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