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Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
Lactobacillus curvatus LTH 1174, a fermented sausage isolate, produces the listericidal bacteriocin curvacin A. The effect of different spices relevant for the production of fermented sausages was investigated in vitro through laboratory fermentations with a meat simulation medium and an imposed pH...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology
2004
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| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC492326/ https://ncbi.nlm.nih.gov/pubmed/15294818 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.8.4807-4813.2004 |
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