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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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Verluyten, Jurgen, Messens, Winy, De Vuyst, Luc
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2004
Soggetti:	Food Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC383168/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15066822/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.4.2271-2278.2004
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