Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture
Van den Berghe, Erika, Skourtas, Giorgos, Tsakalidou, Effie, De Vuyst, Luc
Published in International journal of food microbiology (15.03.2006)
Published in International journal of food microbiology (15.03.2006)
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