The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham

Food Microbiology

Volumn 23, Issue 6, 2006, Pages 511-518

  Vermeiren, L ^a   Devlieghere, F ^a   Vandekinderen, I ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Bacteriocin; Biocontrol; Lactobacillus sakei; Lactocin S; Listeria monocytogenes; Ready to eat meat

Indexed keywords

LACTOCIN S; PEPTIDE;

ANIMAL; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; COCULTURE; CONSUMER; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PHYSIOLOGY; SAFETY; SWINE; TASTE; TEMPERATURE; VACUUM;

ANIMALS; ANTIBIOSIS; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; PEPTIDES; SWINE; TASTE; TEMPERATURE; VACUUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; LACTOBACILLUS SAKEI SUBSP. CARNOSUS; LISTERIA MONOCYTOGENES;

EID: 33645393662     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2005.10.005     Document Type: Article

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