Bacteriocinogenic LAB from cheeses - Application in biopreservation?

Trends in Food Science and Technology

Volumn 41, Issue 1, 2015, Pages 37-48

  Favaro, Lorenzo ^a   Barretto Penna, Ana Lúcia ^b   Todorov, Svetoslav Dimitrov ^b,c,d  

^a UNIVERSITY OF PADOVA   (Italy)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

^d FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; LACTIC ACID;

BACTERIOCINS; BASIC AND APPLIED RESEARCH; BIOPRESERVATION; BIOPRESERVATIVES; CHEMICAL CONDITIONS; IN-VITRO; LACTIC ACID BACTERIA;

SPOILAGE;

EID: 84918842642     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2014.09.001     Document Type: Review

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