Paracin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food.

Wei sheng wu xue bao = Acta microbiologica Sinica

Volumn 49, Issue 5, 2009, Pages 609-616

  Ge, Jingping ^a   Ping, Wenxiang ^a   Song, Gang ^a   Du, Chunmei ^a   Ling, Hongzhi ^a   Sun, Xin ^a   Gao, Ying ^a  

^a HEILONGJIANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIOCIN;

ARTICLE; BRASSICA; CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; VEGETABLE;

ANTI-BACTERIAL AGENTS; BACTERIOCINS; BRASSICA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS; VEGETABLES;

EID: 70349250342     PISSN: 00016209     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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