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Characterisation of an Antilisterial Bacteriocin Produced by Lactobacillus sakei CWBI-B1365 Isolated from Raw Poultry Meat and Determination of Factors Controlling its Production

Antilisterial Bacteriocin ProducedAntimicrobial SusceptibilityMedicineBacteriologyRaw Poultry MeatFood MicrobiologyAntibacterial AgentMicrobiologyAntimicrobial CompoundPublic HealthFood SafetyAntimicrobial ResistancePoultry ScienceDrug Resistance