Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei2a

Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, capable of inhibiting the growth of microbial pathogens, mainly Listeria monocytogenes. In order to optimize bacteriocin production for industrial applications, this study evaluated...

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Bibliografische gegevens
Gepubliceerd in:Braz J Microbiol
Hoofdauteurs: Malheiros, Patrícia S., Sant’Anna, Voltaire, Todorov, Svetoslav D., Franco, Bernadette D.G.M.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Sociedade Brasileira de Microbiologia 2015
Onderwerpen:
Food Microbiology
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4568879/
https://ncbi.nlm.nih.gov/pubmed/26413066
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838246320140279
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