Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalJournal of Applied Microbiology
Volume112
Issue number4
Pages (from-to)732-742
Number of pages11
ISSN1364-5072
DOIs
Publication statusPublished - 2012

ID: 38268526