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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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Principais autores: Núria Ferrer-Bustins, Jean Carlos Correia Peres Costa, Fernando Pérez-Rodríguez, Belén Martín, Sara Bover-Cid, Anna Jofré
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-06-01
Serier:Fermentation
Fag:
<i>Listeria monocytogenes</i>
starter culture
bioprotection
bacteriocin
meat fermentation
Online adgang:https://www.mdpi.com/2311-5637/10/6/326
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