Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese /

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Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese /

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Dades bibliogràfiques
Autor principal:	Buyong, Nurliza.
Altres autors:	Kok, Jan., Luchansky, John B.
Format:	Article
Idioma:	English
Matèries:	Antimicrobial agents Bacteriocin Cheddar Lactococcus lactis Listeria monocytogenes Recombinant microorganism Viability
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Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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