Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product.

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Bibliographic Details
Main Authors:	CARVALHO, K. G. de, BAMBIRRA, F. H. S., KRUGER, M. F, BARBOSA, M. S., OLIVEIRA, J. S., SANTOS, A. M. C., NICOLI, J. R., BEMQUERER, M. P., MIRANDA, A. de, SALVUCCI, E. J., SESMA, F. J. M., FRANCO, B. D. G. M.
Other Authors:	MARCELO PORTO BEMQUERER, CENARGEN.
Format:	Separatas biblioteca
Language:	pt_BR por
Published:	2010-12-14
Subjects:	Lactobacillus sakei 2a, antimicrobial proteins, bacteriocins, lactic acid bacteria,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/869794
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