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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Autores principales: Leroy, Frédéric, Lievens, Kristoff, De Vuyst, Luc
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2005
Materias:
Food Microbiology
Acceso en línea: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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