Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages

Journal of Applied Microbiology

Volumn 98, Issue 1, 2005, Pages 56-63

  Benkerroum, Noreddine ^a   Daoudi, A ^a   Hamraoui, T ^a   Ghalfi, H ^b   Thiry, C ^c   Duroy, M ^c   Evrart, P ^c   Roblain, D ^b   Thonart, P ^b  

^a Institut Agronomique et Vétérinaire Hasssan II   (Morocco)

^b UNIVERSITY OF LIÈGE   (Belgium)

^c THT   (Belgium)

Author keywords

Bio control; Dry fermented sausages; In situ bacteriocin production; Lactobacillus curvatus; Lactococcus lactis; Listeria monocytogenes

Indexed keywords

FERMENTATION; LACTIC ACID; LISTERIA; MEATS; PATHOGENS; STRAIN;

BACTERIOCIN PRODUCTION; BACTERIOCINS; BIO CONTROL; DRY-FERMENTED SAUSAGES; IN SITU BACTERIOCIN PRODUCTION; L.MONOCYTOGENES; LACTOBACILLUS CURVATUS; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; STARTER CULTURES;

DRYING;

BACTERIOCIN;

ANTIMICROBIAL ACTIVITY; BIOLOGICAL CONTROL; FOOD SCIENCE; MICROBIOLOGY;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BIOLOGICAL PEST CONTROL; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; FREEZE DRYING; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; PATHOGENESIS; STARTER CULTURE; STRAIN DIFFERENCE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LISTERIA; LISTERIA MONOCYTOGENES; POSIBACTERIA;

EID: 12344263709     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2004.02419.x     Document Type: Article

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