Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food - Concepedia

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Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food

53

Citations

27

References

2017

Year

Niamat Ullah, Xuejiao Wang, Jin Wu, Yan Guo, Hanjing Ge, Tengyu Li, Saleem Khan, Zhixi Li, Xianchao Feng

ProbioticFood FermentationPrimary CharacterizationLactic Acid BacteriaBacteriologyNovel BacteriocinFood MicrobiologyMicrobiologyPublic HealthLactobacillus CaseiHealth Sciences

References

	Year	Citations

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