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

In mixed cultures, bacteriocin production by the sausage isolate Lactobacillus sakei CTC 494 rapidly inactivated sensitive Listeria innocua LMG 13568 cells, even at low bacteriocin activity levels. A small fraction of the listerial population was bacteriocin resistant. However, sausage fermentation...

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Bibliographic Details
Main Authors: Leroy, Frédéric, Lievens, Kristoff, De Vuyst, Luc
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2005
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC1287609/
https://ncbi.nlm.nih.gov/pubmed/16269805
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.11.7567-7570.2005
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