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

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• A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494
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  Được phát hành: (2003)
• The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation
  Bằng: Leroy, Frédéric, et al.
  Được phát hành: (1999)
• 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
  Bằng: Leroy, Frédéric, et al.
  Được phát hành: (2001)
• The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494
  Bằng: Rimaux, T., et al.
  Được phát hành: (2011)
• Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei2a
  Bằng: Malheiros, Patrícia S., et al.
  Được phát hành: (2015)