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Outgrowth Inhibition of <i>Clostridium sporogenes</i> Spores by a Bacteriocin-Producing <i>Streptococcus thermophilus</i> Strain, Under Conditions Simulating Graviera Cheese Manufacture

Two fermentations in skim milk were used to evaluate the effectiveness of the bacteriocin <i>Thermophilin-T</i> produced “in situ” by <i>Streptococcus thermophilus</i> ACA-DC 0040 in inhibiting spore outgrowth of <i>Clostridium sporogenes</i> ACA-DC 3888 under conditions simulating Graviera cheese m...

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Main Authors: Anastasios Aktypis, Stellina Baklagi, Marina Georgalaki, Georgia Misyrli, Aikaterini Georgala
Format: Artigo
Language:Inglês
Published: MDPI AG 2026-02-01
Series:Fermentation
Subjects:
fermentation
<i>Streptococcus thermophilus</i>
bacteriocin producer
<i>Thermophilin-T</i>
<i>Clostridium sporogenes</i>
late blown defect
Online Access:https://www.mdpi.com/2311-5637/12/3/125
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