Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products - Čanak, Iva; Markov, Ksenija; Melvan, Ena; Starčević, Antonio; Živković, Mattea; Zadravec, Manuela; Pleadin, Jelka; Jakopović, Željko; Kostelac, Deni; Frece, Jadranka (Food technology and biotechnology, 2018)
Keywords: Antimicrobial activity; Antimicrobial agents; Aquatic plants; Bacteria; Biochemistry; Bream; Dairy products; Fish; Fish (Food product); Food; Food plants; Food processing industry; Food production; Food products; Gastric juice; Intestine; Ions; L. plantarum; Lactic acid; Lactic acid bacteria; Lactobacillus; Lactobacillus plantarum; Microorganisms; Nutritional aspects; Peptides; Pheromones; Physiological aspects; plantaricin; Preliminary Communications; Probiotics; Shellfish; Sodium chloride; Starter cultures; Storage; Viability; Croatia; United States--US; Italy; Germany; lactic acid bacteria; L. plantarum; plantaricin