ShareTemperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.
Author(s) : LEROY F., VUYST L. de
Type of article: Article
Summary
L. sake CTC 494 shows special promise for implementation as a novel bacteriocin-producing sausage starter culture with antilisterial properties, considering the fact that the temperature and acidity conditions that prevail during the fermentation process of a dry fermented sausages are optimal for the production of sakacin K.
Details
- Original title: Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.
- Record ID : 2000-0271
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 65 - n. 3
- Publication date: 1999/03
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Indexing
- Themes: Meat and meat products
- Keywords: Microorganism; Listeria; Lactobacillus; Variety; Antibiotic
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- Date : 2000/09
- Languages : German
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- Author(s) : VENKITANARAYANAN K. S., ZHAO T., DOYLE M. P.
- Date : 1999/07
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 7
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- Author(s) : SAUCIER L., GREER G. G.
- Date : 2001/02
- Languages : English
- Source: Journal of Food Protection - vol. 64 - n. 2
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Inhibition of Listeria monocytogenes by Lactoba...
- Author(s) : WINKOWSKI K., CRANDALL A. D., MONTVILLE T. J.
- Date : 1993
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 59 - n. 8
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