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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.
da Silva Sabo S, Pérez-Rodríguez N, Domínguez JM, de Souza Oliveira RP. da Silva Sabo S, et al. Among authors: perez rodriguez n. 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
Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromas.
Rodríguez-Pazo N, Vázquez-Araújo L, Pérez-Rodríguez N, Cortés-Diéguez S, Domínguez JM. Rodríguez-Pazo N, et al. Among authors: perez rodriguez n. Appl Biochem Biotechnol. 2013 Oct;171(4):1042-60. doi: 10.1007/s12010-013-0408-7. Epub 2013 Aug 11. Appl Biochem Biotechnol. 2013. PMID: 23934083