Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products

Food Control

Volumn 23, Issue 2, 2012, Pages 547-551

  Pringsulaka, Onanong ^a   Thongngam, Narumon ^a   Suwannasai, Nuttika ^a   Atthakor, Wisrutta ^a   Pothivejkul, Kajeenart ^a   Rangsiruji, Achariya ^a  

^a SRINAKHARINWIROT UNIVERSITY   (Thailand)

Author keywords

Bacteriocins; Lactic acid bacteria; Thai fermented meat and fish products; Weissella cibaria

Indexed keywords

BACTERIA (MICROORGANISMS); SUS; WEISSELLA; WEISSELLA CIBARIA; WEISSELLA CONFUSA;

EID: 80053131215     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.08.029     Document Type: Article

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