Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage-Reference-Cited by-同舟云学术

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

Published:2009-08 Issue:8 Volume:20 Page:764-770
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Albano Helena,Pinho Catarina,Leite Daniela,Barbosa Joana,Silva Joana,Carneiro Luísa,Magalhães Rui,Hogg Tim,Teixeira Paula

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference40 articles.

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4. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal;Albano;International Journal of Food Microbiology,2007

5. Antilisterial activity of lactic acid bacteria inoculated on cooked ham;Alves;Meat Science,2006

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