Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture

International Journal of Food Microbiology

Volumn 43, Issue 3, 1998, Pages 231-235

  Coffey, A ^a   Ryan, M ^a   Ross, R P ^a   Hill, C ^b   Arendt, E ^b   Schwarz, G ^b  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bacteriocin; Cheese; Lacticin; Salami; Starter

Indexed keywords

ACID; BACTERIOCIN; LACTICIN; UNCLASSIFIED DRUG;

ARTICLE; BACILLUS; BACTERIUM CULTURE; CHEESE; CLOSTRIDIUM; COLORIMETRY; CONTROLLED STUDY; ENTEROCOCCUS; FOOD PRESERVATION; FOOD PROCESSING; GRAM POSITIVE BACTERIUM; INDUSTRIAL HYGIENE; IRELAND; LACTOCOCCUS LACTIS; LISTERIA; MEAT; NONHUMAN; PH; SENSORY SYSTEM; STAPHYLOCOCCUS; STREPTOCOCCUS; WEIGHT;

ANIMALS; BACTERIOCINS; COLONY COUNT, MICROBIAL; COLORIMETRY; CONJUGATION, GENETIC; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; MEAT PRODUCTS; SMELL; SWINE; TASTE; WATER;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; ENTEROCOCCUS; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LISTERIA; POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STREPTOCOCCUS;

EID: 0032497305     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00115-9     Document Type: Article

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