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Molecular characterization of a novel bacteriocin and an unusually large aggregation factor of Lactobacillus paracasei subsp paracasei BGSJ2-8, a natural isolate from homemade cheese
(Springer, New York, 2007)
Screening the collection of natural isolates from semi-hard homemade cheese resulted in isolation and characterization of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8. The strain BGSJ2-8 harbors several important ...