Litcius/Paper detail

Isolation, characterization, and mode of action of a class III bacteriocin produced by Lactobacillus helveticus 34.9

Iulia-Roxana Angelescu, Silvia‐Simona Grosu‐Tudor, Lucia-Roxana Cojoc, Gabriel-Mihai Maria, Gabriela Chirițoiu, Cristian V. A. Munteanu, Medana Zamfir

2022World Journal of Microbiology and Biotechnology25 citationsDOI

Topics & Concepts

BacteriocinBacillus cereusLactobacillus helveticusBacteriaLactic acidLactobacillusMicrobiologyBacillus subtilisFermentationPediococcusBiologyFood scienceStrain (injury)AntimicrobialGeneticsAnatomyProbiotics and Fermented FoodsGut microbiota and healthMeat and Animal Product Quality
Isolation, characterization, and mode of action of a class III bacteriocin produced by Lactobacillus helveticus 34.9 | Litcius