Temperature 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

Links


See other articles in this issue (2)
See the source