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Application of a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L isolated from brackish water for biopreservation in cooked, peeled and ionized tropical shrimps during storage at 8 °C under modified atmosphere packaging.
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- European Food Research & Technology, 2015, v. 240, n. 6, p. 1259, doi. 10.1007/s00217-015-2428-8
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- Article
Probiotic lactic acid bacteria from Kung-Som: isolation, screening, inhibition of pathogenic bacteria.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 594, doi. 10.1111/j.1365-2621.2010.02172.x
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- Article
Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L.
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- Probiotics & Antimicrobial Proteins, 2013, v. 5, n. 4, p. 264, doi. 10.1007/s12602-013-9150-2
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- Article