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Journal articles

Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish

Ghanbari M, Jami M, Kneifel W, Domig K. Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish. Food Control. 2013;32(2):379-85. doi:https://doi.org/10.1016/j.foodcont.2012.12.024
external links and characteristics of the publication:
SCI publication. Link to the Web of Science entry of the publication
DOI link to the document

BOKU Autors

Portrait Wolfgang Kneifel

Wolfgang Kneifel

Univ.-Prof. i.R. Dipl.-Ing.Dr.nat.techn. Wolfgang Kneifel

Portrait Konrad Domig

Konrad Domig

Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig

Portrait Mahdi Ghanbari

Mahdi Ghanbari

Dr. Mahdi Ghanbari

Portrait Mansooreh Jami

Mansooreh Jami

Dr.nat.techn. Mansooreh Jami

BOKU Organisations

Institute of Food Science