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Bacteriocinogenic properties of lactic acid bacteria isolated from Bulgarian feta cheese and Brazilian prato cheese against Listeria monocytogenes: Bacteriocin, an ally in the control of listeriosis

Crossref DOI link: https://doi.org/10.1007/s10482-026-02335-5

Published Online: 2026-05-12

Published Print: 2026-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Carneiro, Kayque Ordonho

Alves, Marcos Vinício

Todorov, Svetoslav Dimitrov
Funding

Funding for this research was provided by:

Fundação de Amparo à Pesquisa do Estado de São Paulo (2023/14944-2)

Fundação de Amparo à Pesquisa do Estado de São Paulo (2023/05394-9; 2024/01721-8)

Fundação para a Ciência e Tecnologia, Portugal (UID/05937/2025 (DOI: 10.54499/UID/05937/2025))

Universidade De São Paulo
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Text and Data Mining valid from 2026-05-12

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Article History

Received: 9 March 2026

Accepted: 6 May 2026

First Online: 12 May 2026

Declarations

:

: Conflict of interest the authors declare no conflict of interest.

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