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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Vydáno v:Appl Environ Microbiol
Hlavní autoři: Verluyten, Jurgen, Leroy, Frédéric, de Vuyst, Luc
Médium: Artigo
Jazyk:Inglês
Vydáno: American Society for Microbiology (ASM) 2004
Témata:
Food Microbiology
On-line přístup:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC492326/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15294818/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.8.4807-4813.2004
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