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...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Appl Environ Microbiol
Päätekijät:	Verluyten, Jurgen, Messens, Winy, De Vuyst, Luc
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 2003
Aiheet:	Food Microbiology
Linkit:	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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