Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K

Sakacin K is an antilisterial bacteriocin produced by Lactobacillus sake CTC 494, a strain isolated from Spanish dry fermented sausages. The biokinetics of cell growth and bacteriocin production of L. sake CTC 494 in vitro during laboratory fermentations were investigated by making use of MRS broth....

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Εκδόθηκε σε:	Appl Environ Microbiol
Κύριοι συγγραφείς:	Leroy, Frédéric, de Vuyst, Luc
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	American Society for Microbiology (ASM) 1999
Θέματα:	Food Microbiology
Διαθέσιμο Online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91131/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10049850/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.3.974-981.1999
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