A novel bacteriocin produced by Lactobacillus plantarum LpU4 as a valuable candidate for biopreservation in artisanal raw milk cheese

Dairy Science and Technology

Volumn 95, Issue 4, 2015, Pages 479-494

  Milioni, C ^a,c   Martinez B ^b   Degl'Innocenti S ^c   Turchi, B ^c   Fratini, F ^c   Cerri, D ^c   Fischetti, R ^a  

^a ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLE REGIONI LAZIO E TOSCANA   (Italy)

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

^c UNIVERSITY OF PISA   (Italy)

Author keywords

Bacteriocin; Biopreservation; Lactobacillus plantarum; Staphylococcus aureus; Traditional cheese

Indexed keywords

BACILLI; BIOASSAY; ELECTROPHORESIS; LACTIC ACID; LOW TEMPERATURE PRODUCTION; MACHINERY; MILKING MACHINES; SODIUM DODECYL SULFATE; SODIUM SULFATE;

BACTERIOCINS; BIOPRESERVATION; LACTOBACILLUS PLANTARUM; STAPHYLOCOCCUS AUREUS; TRADITIONAL CHEESE;

BACTERIA;

ENTEROCOCCUS FAECALIS; LACTOBACILLUS PLANTARUM; OVIS ARIES; STAPHYLOCOCCUS AUREUS;

EID: 84935859258     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-015-0230-9     Document Type: Article

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