Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation

Схожие документы

• Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations
  по: Messens, Winy, et al.
  Опубликовано: (2002)
• Optimization of Bacteriocin Production by Batch Fermentation of Lactobacillus plantarum LPCO10
  по: Leal-Sánchez, M. V., et al.
  Опубликовано: (2002)
• Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions
  по: Leroy, Frédéric, et al.
  Опубликовано: (2005)
• The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation
  по: Leroy, Frédéric, et al.
  Опубликовано: (1999)
• Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage
  по: Verluyten, Jurgen, et al.
  Опубликовано: (2004)