Ge, Jingping <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0001-6209 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anti-Bacterial Agents--isolation & purification<br/>Bacteriocins--isolation & purification<br/>Brassica--microbiology<br/>Chromatography, High Pressure Liquid<br/>Fermentation<br/>Food Microbiology<br/>Food Preservation--methods<br/>Lactobacillus--chemistry<br/>Vegetables--microbiology