Potential for use of isolated bacteriocin-producing Pediococcus pentosaceus TISTR 536 from Nham (Thai fermented meat) to control the growth of Salmonella anatum [an in-vitro study]

Potential for use of isolated bacteriocin-producing Pediococcus pentosaceus TISTR 536 from Nham (Thai fermented meat) to control the growth of Salmonella anatum [an in-vitro study]
A. Swetwiwathana, N. Lotong, A. Fischer and K. Sonomoto