Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes

BACKGROUND: Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:BMC Microbiol
Päätekijät: Castilho, Nathália Parma Augusto, Colombo, Monique, Oliveira, Leandro Licursi de, Todorov, Svetoslav Dimitrov, Nero, Luís Augusto
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: BioMed Central 2019
Aiheet:
Research Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC6425648/
https://ncbi.nlm.nih.gov/pubmed/30894128
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12866-019-1436-4
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