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A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism

Broad-spectrum Novel BacteriocinYak YogurtAntimicrobial SusceptibilityLactic Acid BacteriaBacteriologyBiotechnologyFood MicrobiologyAntibacterial AgentMicrobiologyAntimicrobial CompoundPublic HealthMedicineAntimicrobial ResistanceAntibacterial Mechanism