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The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation

The specific conditions in the batter of raw fermented sausages may reduce the efficiency of bacteriocin-producing starter cultures. In this work, using in vitro fermentation, we found that sodium chloride and sodium nitrite interfere with the growth of Lactobacillus sakei CTC 494, an organism which...

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Autores principales: Leroy, Frédéric, de Vuyst, Luc
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 1999
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC91728/
https://ncbi.nlm.nih.gov/pubmed/10583988
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