G. Choi

Diversity of the bacteriocins, their classification and potential applications in combat of antibiotic resistant and clinically relevant pathogens

W. Holzapfel, S. Todorov, G. Choi, 2022, Critical reviews in microbiology.

The Evaluation of Different Bacteriocinogenic Bacillus spp. with Activity Against Staphylococcus spp. and Their Beneficial and/or Hazardous Properties.

M. Liong, W. Holzapfel, S. Todorov, 2022, Probiotics and antimicrobial proteins.

Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties

W. Holzapfel, S. Todorov, J. I. I. Fugaban, 2021, Fermentation.

Bacillus Strains Isolated from Korean Fermented Food Products with Antimicrobial Activity Against Staphylococci, an Alternative for Control of Antibiotic-Resistant Pathogens.

W. Holzapfel, Bobae Kim, S. Todorov, 2023, Foodborne pathogens and disease.

Antimicrobial Peptides (Bacteriocins) Produced by Lactococcus lactis and Pediococcus pentosaceus Strains with Activity Against Clinical and Food-Borne Pathogens

S. Todorov, Clarizza May Dioso, G. Choi, 2023, Probiotics and antimicrobial proteins.