Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods. [electronic resource]
Producer: 20080402Description: 260-8 p. digitalISSN:- 0187-4640
- Acids -- metabolism
- Alcoholic Beverages -- microbiology
- Anti-Infective Agents -- metabolism
- Bacteriocins -- metabolism
- Cheese -- microbiology
- Culture Media, Conditioned -- pharmacology
- Food Handling -- methods
- Food Microbiology
- Food Preservation
- Gram-Negative Bacteria -- drug effects
- Gram-Positive Bacteria -- drug effects
- Lactobacillus -- isolation & purification
- Lactococcus -- isolation & purification
- Leuconostoc -- isolation & purification
- Meat Products -- microbiology
- Mexico
- Microbial Sensitivity Tests
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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