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...

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Detalhes bibliográficos
Main Authors: Verluyten, Jurgen, Messens, Winy, De Vuyst, Luc
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2004
Assuntos:
Food Microbiology
Acesso em linha: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
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