Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers (2017)
- Authors:
- USP affiliated authors: VITOLO, MICHELE - FCF ; OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- Unidade: FCF
- DOI: 10.1016/j.biotechadv.2017.03.004
- Subjects: ÁCIDO LÁCTICO; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Biotechnology Advances
- ISSN: 0734-9750
- Volume/Número/Paginação/Ano: v. 35, p. 361-374, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PORTO, Maria Carolina Wanderley et al. Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers. Biotechnology Advances, v. 35, p. 361-374, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.biotechadv.2017.03.004. Acesso em: 16 abr. 2024. -
APA
Porto, M. C. W., Kuniyoshi, T. M., Azevedo, P. O. S., Vitolo, M., & Oliveira, R. P. de S. (2017). Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers. Biotechnology Advances, 35, 361-374. doi:10.1016/j.biotechadv.2017.03.004 -
NLM
Porto MCW, Kuniyoshi TM, Azevedo POS, Vitolo M, Oliveira RP de S. Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers [Internet]. Biotechnology Advances. 2017 ; 35 361-374.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.biotechadv.2017.03.004 -
Vancouver
Porto MCW, Kuniyoshi TM, Azevedo POS, Vitolo M, Oliveira RP de S. Pediococcus spp: an important genus of lactic acid bacteria and pediocin producers [Internet]. Biotechnology Advances. 2017 ; 35 361-374.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.biotechadv.2017.03.004 - Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing
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- Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat
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Informações sobre o DOI: 10.1016/j.biotechadv.2017.03.004 (Fonte: oaDOI API)
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