Enterococcus faecium P21: A strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B

  1. Herranz, C.
  2. Casaus, P.
  3. Mukhopadhyay, S.
  4. Martínez, J.M.
  5. Rodríguez, J.M.
  6. Nes, I.F.
  7. Hernández, P.E.
  8. Cintas, L.M.
Aldizkaria:
Food Microbiology

ISSN: 0740-0020

Argitalpen urtea: 2001

Alea: 18

Zenbakia: 2

Orrialdeak: 115-131

Mota: Artikulua

DOI: 10.1006/FMIC.2000.0382 GOOGLE SCHOLAR
Datuen iturria: Scopus