Plasmid-associated Bacteriocin produced by Pediococcus pentosaceus isolated from smoked salmon: partial characterization and some Aspects of his mode of action (2024)
- Authors:
- Autor USP: TODOROV, SVETOSLAV DIMITROV - FCF
- Unidade: FCF
- DOI: 10.1007/s12602-023-10059-5
- Subjects: SALMÃO; SEGURANÇA ALIMENTAR; LISTERIA; ENTEROCOCCUS; ANTIBIÓTICOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Probiotics and Antimicrobial Proteins
- ISSN: 1867-1306
- Volume/Número/Paginação/Ano: v. 16, p. 394-412, 2024
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
TODOROV, Svetoslav Dimitrov et al. Plasmid-associated Bacteriocin produced by Pediococcus pentosaceus isolated from smoked salmon: partial characterization and some Aspects of his mode of action. Probiotics and Antimicrobial Proteins, v. 16, p. 394-412, 2024Tradução . . Disponível em: https://dx.doi.org/10.1007/s12602-023-10059-5. Acesso em: 24 dez. 2025. -
APA
Todorov, S. D., Wachsman, M., Tomé, E., Velho, M. V., & Ivanova, I. V. (2024). Plasmid-associated Bacteriocin produced by Pediococcus pentosaceus isolated from smoked salmon: partial characterization and some Aspects of his mode of action. Probiotics and Antimicrobial Proteins, 16, 394-412. doi:10.1007/s12602-023-10059-5 -
NLM
Todorov SD, Wachsman M, Tomé E, Velho MV, Ivanova IV. Plasmid-associated Bacteriocin produced by Pediococcus pentosaceus isolated from smoked salmon: partial characterization and some Aspects of his mode of action [Internet]. Probiotics and Antimicrobial Proteins. 2024 ; 16 394-412.[citado 2025 dez. 24 ] Available from: https://dx.doi.org/10.1007/s12602-023-10059-5 -
Vancouver
Todorov SD, Wachsman M, Tomé E, Velho MV, Ivanova IV. Plasmid-associated Bacteriocin produced by Pediococcus pentosaceus isolated from smoked salmon: partial characterization and some Aspects of his mode of action [Internet]. Probiotics and Antimicrobial Proteins. 2024 ; 16 394-412.[citado 2025 dez. 24 ] Available from: https://dx.doi.org/10.1007/s12602-023-10059-5 - New food ingredients: the challenge of potential new pathogens and spoilage issues
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Informações sobre o DOI: 10.1007/s12602-023-10059-5 (Fonte: oaDOI API)
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