Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk

International Journal of Food Microbiology

Volumn 143, Issue 1-2, 2010, Pages 61-66

  Alegría, Ángel ^a   Delgado, Susana ^a   Roces, Clara ^a   López, Belén ^b   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b Polígono industrial de Bergondo   (Spain)

Author keywords

Adjunct cultures; Bacteriocins; Lactococcin 972; Lactococcin G; Lactococcus lactis; Nisin; Protective cultures; Starters; Traditional dairy products

Indexed keywords

BACTERIOCIN;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; CHEESE; GENE TARGETING; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS CREMORIS; MILK; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA;

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS;

EID: 77956188822     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.07.029     Document Type: Article

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