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Novel bacteriocin produced by Lactobacillus alimentarius FM-MM 4 from a traditional Chinese fermented meat Nanx Wudl: Purification, identification and antimicrobial characteristics

Antimicrobial SusceptibilityFood FermentationAntibioticsBacteriologyNovel BacteriocinFood MicrobiologyAntibacterial AgentAntimicrobial CharacteristicsMicrobiologyAntimicrobial CompoundPublic HealthMeat Nanx WudlMedicineAntimicrobial ResistanceFood Safety