Chargement en cours...
Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage
Lactobacillus curvatus LTH 1174, a strain originating in fermented sausage, produces the antilisterial bacteriocin curvacin A. Its biokinetics of cell growth and bacteriocin production as a function of various concentrations of salt (sodium chloride) were investigated in vitro during laboratory ferm...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
American Society for Microbiology
2004
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC383168/ https://ncbi.nlm.nih.gov/pubmed/15066822 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.4.2271-2278.2004 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|