Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mahsa Noktehsanj Avval"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 2, Pp 311-331 (2023)
Introduction Lactic acid bacteria (LAB) and their bacteriocins are widely used as natural and safe preservatives in food products, to control both pathogenic and spoilage microorganisms. This study aimed to isolate and identify LAB from several tradi
Externí odkaz:
https://doaj.org/article/4afaded5ff704ea8ab9ed7d8f5376bd8
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 4, Pp 351-366 (2023)
Lactic acid bacteria produce a large number of antimicrobial metabolites which are effective against pathogenic microorganisms. Amongst LAB’s antimicrobial agents, bacteriocins have been found as potentially safe biopreservatives. In this research,
Externí odkaz:
https://doaj.org/article/3860905b594f46418ac0bdaac2032ef5
Publikováno v:
Infection Epidemiology and Microbiology. 6:51-62
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9c67f16b56a66e4bfe14ee69327a951
https://doi.org/10.29252/iem.6.1.51
https://doi.org/10.29252/iem.6.1.51