TY  - GEN
AU  - Swetwiwathana,Adisorn
AU  - Visessanguan,Wonnop
TI  - Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health
SN  - 1873-4138
PY  - 2016///0419
KW  - Animals
KW  - Antibiosis
KW  - Bacteriocins
KW  - metabolism
KW  - Consumer Product Safety
KW  - Enterobacteriaceae
KW  - drug effects
KW  - Fermentation
KW  - Food Microbiology
KW  - Food Preservation
KW  - Humans
KW  - Lactic Acid
KW  - Lactobacillus
KW  - Meat
KW  - microbiology
KW  - Meat Products
KW  - Probiotics
KW  - Staphylococcus aureus
KW  - Thailand
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2015.05.030
ER  -