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Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat.
Food Res Int. 2017 Sep;99(Pt 1):762-769. doi: 10.1016/j.foodres.2017.05.026. Epub 2017 May 29.
Food Res Int. 2017.
PMID: 28784542
Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221.
Rodríguez-Pazo N, da Silva Sabo S, Salgado-Seara JM, Arni SA, de Souza Oliveira RP, Domínguez JM.
Rodríguez-Pazo N, et al. Among authors: da silva sabo s.
J Dairy Res. 2016 Aug;83(3):402-11. doi: 10.1017/S0022029916000352.
J Dairy Res. 2016.
PMID: 27600978
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Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria.
da Silva Sabo S, Vitolo M, González JMD, Oliveira RPS.
da Silva Sabo S, et al.
Food Res Int. 2014 Oct;64:527-536. doi: 10.1016/j.foodres.2014.07.041. Epub 2014 Aug 1.
Food Res Int. 2014.
PMID: 30011684
Review.
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