A class Ⅲ bacteriocin with broad-spectrum antibacterial activity from Lactobacillus acidophilus NX2-6 and its preservation in milk and cheese
Fanqiang Meng, Xiaoyu Zhu, Haizhen Zhao, Ting Nie, Fengxia Lü, Zhaoxin Lu, Yingjian Lu
Topics & Concepts
BacteriocinLactobacillus acidophilusListeria monocytogenesAntimicrobialMicrobiologyEscherichia coliFood scienceBiologyCitrobacter freundiiBacteriaChemistryKlebsiella pneumoniaeProbioticBiochemistryGeneticsGeneProbiotics and Fermented FoodsGut microbiota and healthProtein Hydrolysis and Bioactive Peptides