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A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494

The use of bacteriocin-producing lactic acid bacteria for improved food fermentation processes seems promising. However, lack of fundamental knowledge about the functionality of bacteriocin-producing strains under food fermentation conditions hampers their industrial use. Predictive microbiology or...

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Udgivet i:Appl Environ Microbiol
Principais autores: Leroy, Frédéric, De Vuyst, Luc
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 2003
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Methods
Online adgang:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC143627/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12571034/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.2.1093-1099.2003
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