Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production.

To determine whether pediocin is produced and has effective antilisterial activity during food fermentation, six sausage fermentation trials were conducted with antibiotic-resistant, pediocin-producing (Bac+) Pediococcus acidilactici PAC 1.0 (Strr Rifr) and an isogenic pediocin-negative (Bac-) deriv...

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Autori principali: Foegeding, P M, Thomas, A B, Pilkington, D H, Klaenhammer, T R
Natura: Artigo
Lingua:Inglês
Pubblicazione: 1992
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Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC195349/
https://ncbi.nlm.nih.gov/pubmed/1575489
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