Have a personal or library account? Click to login
Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese Cover

Partial Characterization of Bacteriocin Produced by Halotolerant Pediococcus acidilactici Strain QC38 Isolated from Traditional Cotija Cheese

Polish Journal of Microbiology
Volume 65 (2016): Issue 3 (August 2016)
By: AUREA I. MORALES-ESTRADA,  AHIDÉ LÓPEZ-MERINO,  NESTOR GUTIERREZ-MENDEZ,  ENRICO A. RUIZ and  ARACELI CONTRERAS-RODRÍGUEZ  
Open Access
|Aug 2016

Metrics

DOI: https://doi.org/10.5604/17331331.1215607 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
Journal RSS Feed
Language: English
Page range: 279 - 285
Submitted on: Jul 18, 2014
Accepted on: Feb 11, 2016
Published on: Aug 26, 2016
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
bacteriocin,
cheese,
cotija,
lactic acid bacteria
Related subjects:
Life sciences,
Microbiology and virology

© 2016 AUREA I. MORALES-ESTRADA, AHIDÉ LÓPEZ-MERINO, NESTOR GUTIERREZ-MENDEZ, ENRICO A. RUIZ, ARACELI CONTRERAS-RODRÍGUEZ, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 65 (2016): Issue 3 (August 2016)Next article