Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage

Benzer Materyaller

• Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
  Yazar:: Verluyten, Jurgen, ve diğerleri
  Baskı/Yayın Bilgisi: (2004)
• 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
  Yazar:: Verluyten, Jurgen, ve diğerleri
  Baskı/Yayın Bilgisi: (2003)
• Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174
  Yazar:: Verluyten, Jurgen, ve diğerleri
  Baskı/Yayın Bilgisi: (2004)
• Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations
  Yazar:: Messens, Winy, ve diğerleri
  Baskı/Yayın Bilgisi: (2002)
• Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions
  Yazar:: Leroy, Frédéric, ve diğerleri
  Baskı/Yayın Bilgisi: (2005)