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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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Foegeding, P M, Thomas, A B, Pilkington, D H, Klaenhammer, T R
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1992
Soggetti:	Research Article
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC195349/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/1575489/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.58.3.884-890.1992
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