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

Curvacin A is a listericidal bacteriocin produced by Lactobacillus curvatus LTH 1174, a strain isolated from fermented sausage. The response of this strain to an added curing agent (sodium nitrite) in terms of cell growth and bacteriocin production was investigated in vitro by laboratory fermentatio...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Verluyten, Jurgen, Messens, Winy, De Vuyst, Luc
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2003
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC165188/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12839751/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.7.3833-3839.2003
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