Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174

অনুরূপ উপাদানগুলি

• Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174
  অনুযায়ী: Verluyten, Jurgen, অন্যান্য
  প্রকাশিত: (2004)
• Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage
  অনুযায়ী: Verluyten, Jurgen, অন্যান্য
  প্রকাশিত: (2004)
• The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions
  অনুযায়ী: Verluyten, Jurgen, অন্যান্য
  প্রকাশিত: (2003)
• The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation
  অনুযায়ী: Leroy, Frédéric, অন্যান্য
  প্রকাশিত: (1999)
• Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K
  অনুযায়ী: Leroy, Frédéric, অন্যান্য
  প্রকাশিত: (1999)