Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174

Samankaltaisia teoksia

• Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174
  Tekijä: Verluyten, Jurgen, et al.
  Julkaistu: (2004)
• Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage
  Tekijä: Verluyten, Jurgen, et al.
  Julkaistu: (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
  Tekijä: Verluyten, Jurgen, et al.
  Julkaistu: (2003)
• The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation
  Tekijä: Leroy, Frédéric, et al.
  Julkaistu: (1999)
• Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions
  Tekijä: Leroy, Frédéric, et al.
  Julkaistu: (2005)