Characterization and Optimization of Bacteriocin from <i>Lactobacillus plantarum</i> Isolated from Fermented Beef (Shermout)

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ISSN Print: 2165-3917
ISSN Online: 2165-3925
www.scirp.org/journal/ojapps
E-mail: ojapps@scirp.org

"Characterization and Optimization of Bacteriocin from Lactobacillus plantarum Isolated from Fermented Beef (Shermout)"
written by Mona E. Elyass, M. T. Shigidi, Idress Hamad Attitalla, Ahmed A. Mahdi,
published by Open Journal of Applied Sciences, Vol.7 No.3, 2017

has been cited by the following article(s):

[1]	Bacteriocin from Lacticaseibacillus rhamnosus sp. A5: Isolation, Purification, Characterization, and Antibacterial Evaluation for Sustainable Food Processing
	Sustainability, 2022

[2]	Screening and characterization of bacteriocin producing lactic acid bacteria as probiotic from cow and buffalo milk
	Journal of Pharmacognosy and Phytochemistry, 2019

[3]	AZERBAYCAN'IN FARKLI GIDA ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU VE BAKTERİYOSİN ÜRETİM YETENEKLERİNİN …

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