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Biopreservation

6

"Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface" (2014) Rivas, F.P.;Castro, M.P.;Vallejo, M. (...)Campos, C.A. Meat Science. 97(4):475-479

"Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface" (2014) Rivas, F.P.;Castro, M.P.;Vallejo, M. (...)Campos, C.A. Meat Science. 97(4):475-479

"Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production" (2011) Castro, M.P.;Palavecino, N.Z.;Herman, C. (...)Campos, C.A. Meat Science. 87(4):321-329

"Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production" (2011) Castro, M.P.;Palavecino, N.Z.;Herman, C. (...)Campos, C.A. Meat Science. 87(4):321-329

"Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)" (2006) Campos, C.A.;Rodríguez, O.;Calo-Mata, P. (...)Barros-Velázquez, J. Food Research International. 39(3):356-364

"Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)" (2006) Campos, C.A.;Rodríguez, O.;Calo-Mata, P. (...)Barros-Velázquez, J. Food Research International. 39(3):356-364

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