Carvalho, Kátia G. de; Bambirra, Felipe H. S; Kruger, Monika Francisca; Barbosa, Matheus de Souza; Oliveira, Jamil S; Santos, Alexandre M. C; Nicoli, Jacques Robert; Bemquerer, Marcelo Porto; Miranda, Antonio de; Salvucci, Emiliano J; Sesma, Fernando J. M; Franco, Bernadette Dora Gombossy de Melo 
Source: Journal of Industrial Microbiology and Biotechnology. Unidade: FCF
Subjects: LACTOBACILLUS, BACTÉRIAS LÁTICAS
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ABNT
CARVALHO, Kátia G. de et al. Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product. Journal of Industrial Microbiology and Biotechnology, v. 37, n. 4, p. 381-390, 2010Tradução . . Disponível em: https://doi.org/10.1007/s10295-009-0684-y. Acesso em: 18 nov. 2024.APA
Carvalho, K. G. de, Bambirra, F. H. S., Kruger, M. F., Barbosa, M. de S., Oliveira, J. S., Santos, A. M. C., et al. (2010). Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product. Journal of Industrial Microbiology and Biotechnology, 37( 4), 381-390. doi:10.1007/s10295-009-0684-yNLM
Carvalho KG de, Bambirra FHS, Kruger MF, Barbosa M de S, Oliveira JS, Santos AMC, Nicoli JR, Bemquerer MP, Miranda A de, Salvucci EJ, Sesma FJM, Franco BDG de M. Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product [Internet]. Journal of Industrial Microbiology and Biotechnology. 2010 ; 37( 4): 381-390.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s10295-009-0684-yVancouver
Carvalho KG de, Bambirra FHS, Kruger MF, Barbosa M de S, Oliveira JS, Santos AMC, Nicoli JR, Bemquerer MP, Miranda A de, Salvucci EJ, Sesma FJM, Franco BDG de M. Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product [Internet]. Journal of Industrial Microbiology and Biotechnology. 2010 ; 37( 4): 381-390.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s10295-009-0684-y
