共 120 条
[1]
Abee T(1995)Bacteriocins: mode of action and potentials in food preservation and control of food poisoning Int J Food Microbiol 28 169-185
[2]
Krockel L(2007)Characterization of two bacteriocins produced by Int J Food Microbiol 116 139-247
[3]
Hill C(1983) isolated from “Alheira” a fermented sausage traditionally produced in Portugal Appl Environ Microbiol 45 1808-1815
[4]
Albano H(2005)Detection and activity of lactacin B, a bacteriocin produced by Int J Food Microbiol 101 17-27
[5]
Torodov SD(1999)Purification and partial amino acid sequence and mode of action of pediocin PD-1, a bacteriocin produced by Curr Microbiol 39 43-48
[6]
van Reenen CA(2006) NCFB 1832 Nat Rev Drug Discov 5 321-323
[7]
Hogg T(2001)Characterization, production and purification of leucocin H, a two-peptide bacteriocin from World J Microbiol Biotechnol 17 615-625
[8]
Dicks LMT Teixeira P(2000) MF215B J Bacteriol 182 6806-6814
[9]
Barefoot SF(2001)Lipid II as a target for antibiotics Int J Food Microbiol 71 1-20
[10]
Klaenhammer TR(2002)Antibacterial activity associated with Biochimie 84 577-592