High-throughput sequencing detects subpopulations of bacteria not previously associated with artisanal cheeses

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Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese

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High throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

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Controlling Listeria monocytogenes in Cottage cheese through heterologous production of enterocin A by Lactococcus lactis

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The glutamate decarboxylase acid resistance mechanism affects survival of Listeria monocytogenes LO28 in foods packaged in high CO2 atmospheres

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Microbial solutions to microbial problems; bacteriocins as tools for the control of undesirable bacteria in food

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