Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product.

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dc.contributorMARCELO PORTO BEMQUERER, CENARGEN.
dc.creatorCARVALHO, K. G. de
dc.creatorBAMBIRRA, F. H. S.
dc.creatorKRUGER, M. F
dc.creatorBARBOSA, M. S.
dc.creatorOLIVEIRA, J. S.
dc.creatorSANTOS, A. M. C.
dc.creatorNICOLI, J. R.
dc.creatorBEMQUERER, M. P.
dc.creatorMIRANDA, A. de
dc.creatorSALVUCCI, E. J.
dc.creatorSESMA, F. J. M.
dc.creatorFRANCO, B. D. G. M.
dc.date2018-08-24T00:48:29Z
dc.date2018-08-24T00:48:29Z
dc.date2010-12-14
dc.date2010
dc.date2018-08-24T00:48:29Z
dc.date.accessioned2026-07-07T11:51:41Z
dc.identifierJournal of Industrial Microbiology and Biotechnology , v. 37, p. 381-390, 2010.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/869794
dc.identifier.urihttp://hdl.handle.net/123456789/515357
dc.languagepor
dc.rightsopenAccess
dc.subjectLactobacillus sakei 2a
dc.subjectantimicrobial proteins
dc.subjectbacteriocins
dc.subjectlactic acid bacteria
dc.titleAntimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product.
dc.typeArtigo de periódico

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