Paracin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food.

Ge, Jingping

Paracin 1.7, a bacteriocin produced by Lactobacillus paracasei HD1.7 isolated from Chinese cabbage sauerkraut, a traditional Chinese fermented vegetable food. [electronic resource] - Wei sheng wu xue bao = Acta microbiologica Sinica May 2009 - 609-16 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0001-6209


Anti-Bacterial Agents--isolation & purification
Bacteriocins--isolation & purification
Brassica--microbiology
Chromatography, High Pressure Liquid
Fermentation
Food Microbiology
Food Preservation--methods
Lactobacillus--chemistry
Vegetables--microbiology