Dzung B. Diep

Faculty of Chemistry,
Biotechnology and Food Science,
Faculty of Chemistry, Biotechnology and Food Science

Norwegian University of Life Sciences (NMBU)

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Norwegian University of Life Sciences (NMBU)

JOVE ARTICLES

A Method to Assess Bacteriocin Effects on the Gut Microbiota of Mice

Chrstine Bäuerl^*,1,

Özgun C.O. Umu^*,2,

Pablo E. Hernandez³,

Dzung B. Diep⁴,

Gaspar Pérez-Martínez¹

¹Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC),

²Department of Food Safety and Infection Biology, Norwegian University of Life Sciences (NMBU),

³Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid (UCM),

⁴Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU)

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Dzung B. Diep

.css-o250i3{font-size:18px;font-family:Open Sans,sans-serif;line-height:21.6px;}Faculty of Chemistry,Biotechnology and Food Science,Faculty of Chemistry, Biotechnology and Food Science

Norwegian University of Life Sciences (NMBU)

A Method to Assess Bacteriocin Effects on the Gut Microbiota of Mice

Faculty of Chemistry,
Biotechnology and Food Science,
Faculty of Chemistry, Biotechnology and Food Science