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A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sake C2, isolated from traditional Chinese fermented cabbage

Traditional ChineseAntibioticsLactic Acid BacteriaBacteriologyBroad Inhibitory SpectrumNovel BacteriocinFood MicrobiologyAntibacterial AgentMicrobiologyAntimicrobial CompoundPublic HealthMedicineAntimicrobial Resistance