TY  - GEN 
AU  - García López, José David
AU  - Teso Pérez, Claudia
AU  - Martín Platero, Antonio Manuel
AU  - Peralta Sánchez, Juan Manuel
AU  - Fonolla Joya, Juristo
AU  - Martínez Bueno, Manuel
AU  - Baños Arjona, Alberto
PY  - 2023
UR  - https://hdl.handle.net/10481/84610
AB  - Traditional spontaneously fermented foods are well known for their sensory and safety
properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean
dry-cured sausages stand out as a significant source of...
LA  - eng
PB  - MDPI
KW  - Lactic acid bacteria
KW  - Fermented meat products
KW  - Leucocin K
KW  - Pediocin
KW  - Pediocin
TI  - Article Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages
DO  - 10.3390/ foods12132445
ER  -