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2001•International Journal of Food MicrobiologyRequires access

Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening

M Martínez-Cuesta

Open publisher page 52 citations

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Key concepts: Bacteriocin, Lactococcus lactis, Starter, Cheese ripening, Ripening, Nisin, Cheesemaking, Fermentation starter

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