Growth of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494 in MRS Broth Is Strongly Reduced Due to Nutrient Exhaustion: a Nutrient Depletion Model for the Growth of Lactic Acid Bacteria

Lignende værker

• A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494
  af: Leroy, Frédéric, et al.
  Udgivet: (2003)
• Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions
  af: Leroy, Frédéric, et al.
  Udgivet: (2005)
• The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation
  af: Leroy, Frédéric, et al.
  Udgivet: (1999)
• The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494
  af: Rimaux, T., et al.
  Udgivet: (2011)
• Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei2a
  af: Malheiros, Patrícia S., et al.
  Udgivet: (2015)