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Characterization and antimicrobial activity of bacteriocin 217 produced by natural isolate Lactobacillus paracasei subsp paracasei BGBUK2-16
(Int Assoc Food Protection, Des Moines, 2004)
The strain Lactobacillus paracasei subsp. paracasei BGBUK2-16, which was isolated from traditionally homemade white-pickled cheese, produces bacteriocin 217 (Bac217; similar to7 kDa). The onset of Bac217 biosynthesis was ...