Characteristic of lamb sausages fermented by Indonesian meat-derived probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4
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Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: An overview
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Bacteriocin Production by Enterococcus faecalis TS9S17 in MRS Medium with Tuna Condensate as a Nitrogen Source and Its Characteristics
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BACTERIOCINS FROM LACTOBACILLUS STRAINS AND THEIR ANTI-LISTERIA MONOCYTOGENES IN NHAM, THAI FERMENTED PORK
Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products
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Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hamburger
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Characterization of the Bacteriocin-Like Substance from Lactococcus Lactis Subsp. Lactis WX153 against Swine Pathogen Streptococcus Suis
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Characterization of Listeria-active bacteriocin produced by a new strain Lactobacillus plantarum subsp. plantarum SKI19 isolated from "sai krok e-san mu"