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"pediocin" - 1 õppematerjal

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Andrighetto, C., L. Zampese, and A. Lombardi. 2001. dry sausage. Food Control 17:446–453. RAPD-PCR characterization of lactobacilli isolated Cintas, L. M., J. M. Rodriguez, M. F. Fernandez, K. from artisanal meat plants and traditional fermented Sletten, I. F. Nes, P. E. Hernandez, and H. Holo. 1995. sausages of Veneto region (Italy). Letters in Applied Isolation and characterization of Pediocin L50, a new Microbiology 33:26–30. bacteriocin from Pediococcus acidilactici with a 196 Chapter 9 broad inhibitory spectrum. Applied and Environmental Lactobacillus rhamnosus strains. International Microbiology 61:2643–2648. Journal of Food Microbiology 64:205–210. Cintas, L. M., P. Casaus, H. Holo, P. E. Hernandez, I. Fadda, S., G. Vignolo, A. P. R. Holgado, and G. Oliver. F

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