The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions

Những quyển sách tương tự

• Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage
  Bằng: Verluyten, Jurgen, et al.
  Được phát hành: (2004)
• Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174
  Bằng: Verluyten, Jurgen, et al.
  Được phát hành: (2004)
• Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
  Bằng: Verluyten, Jurgen, et al.
  Được phát hành: (2004)
• 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)
• Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations
  Bằng: Messens, Winy, et al.
  Được phát hành: (2002)