Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture
- 15 March 2006
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 107 (2), 138-147
- https://doi.org/10.1016/j.ijfoodmicro.2005.08.023
Abstract
No abstract availableKeywords
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