Biscola, V <br/><br/>
Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product.  [electronic resource] 

 -  Meat science  Mar 2013 
 - 607-13 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2012.11.021  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acid Sequence<br/>Animals<br/>Anti-Bacterial Agents--pharmacology<br/>Brazil<br/>Fermentation<br/>Food Microbiology<br/>Lactobacillus--drug effects<br/>Lactococcus lactis--genetics<br/>Listeria monocytogenes--drug effects<br/>Meat Products--microbiology<br/>Molecular Sequence Data<br/>Nisin--isolation & purification<br/>Peptides--chemistry<br/>Salt Tolerance<br/>Staphylococcus aureus--drug effects