Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

Gelijkaardige items

• The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation
  door: Leroy, Frédéric, et al.
  Gepubliceerd in: (1999)
• A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494
  door: Leroy, Frédéric, et al.
  Gepubliceerd in: (2003)
• The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494
  door: Rimaux, T., et al.
  Gepubliceerd in: (2011)
• Growth of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494 in MRS Broth Is Strongly Reduced Due to Nutrient Exhaustion: a Nutrient Depletion Model for the Growth of Lactic Acid Bacteria
  door: Leroy, Frédéric, et al.
  Gepubliceerd in: (2001)
• Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population
  door: Martín, Irene, et al.
  Gepubliceerd in: (2021)