Inhibition ofListeriain dry fermented sausages by the bacteriocinogenicLactobacillus sakeCTC494
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1995.tb03144.x/fullpdf
Reference40 articles.
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3. Detection and activity of Lactacin B, a bacteriocin produced by Lactobacillus acidophilus;Barefoot;Applied and Environmental Microbiology,1983
4. Effect of pH and the bacteriocin carnocin 54 on growth and cell morphology of two Leuconostoc strains;Becker;Letters in Applied Microbiology,1994
5. Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semidry sausage;Berry;Journal of Food Protection,1990
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