Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4 °C: Tests in food models-Reference-Cited by-同舟云学术

Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4 °C: Tests in food models

Published:2018-09 Issue: Volume:95 Page:167-171
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Barbosa M.S.^ORCID,Jurkiewicz C.,Landgraf M.,Todorov S.D.,Franco B.D.G.M.^ORCID

Funder

Sao Paulo Research Foundation

UNIFESP

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Antimicrobial potential of bacteriocins: In therapy, agriculture and food preservation;Ahmad;International Journal of Antimicrobial Agents,2017

4. A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments;Buchanan;Food Control,2017

5. Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product;Carvalho;Journal of Industrial Microbiology and Biotechnology,2010

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