The Antilisterial Effect of <i>Latilactobacillus sakei</i> CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media
<i>Listeria monocytogenes</i>, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control the pathogen during DFS production. The effect of factors in relation to...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-06-01
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| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/10/6/326 |
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