Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México

Food Science and Nutrition

Volumn 3, Issue 5, 2015, Pages 434-442

  De La Fuente Salcido, Norma M ^a   Castañeda Ramírez, José Cristobal ^b   García Almendárez, Blanca E ^c   Bideshi, Dennis K ^d,e   Salcedo Hernández, Rubén ^f   Barboza Corona, José E ^f  

^a UNIVERSIDAD AUTÓNOMA DE COAHUILA   (Mexico)

^b TIC CA Ambientes Inteligentes y Computo Suave CA Universidad Tecnológica del Suroeste de Guanajuato   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^d CALIFORNIA BAPTIST UNIVERSITY   (United States)

^e UNIVERSITY OF CALIFORNIA   (United States)

^f UNIVERSITY OF GUANAJUATO   (Mexico)

Author keywords

Bacteriocins; Lactic acid bacteria; M Tuba; Tepache

Indexed keywords

EID: 84984840594     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.236     Document Type: Article

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