Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce

Food Microbiology

Volumn 24, Issue 7-8, 2007, Pages 759-766

  Allende, Ana ^a   Martínez, Beatriz ^b   Selma, Victoria ^a   Gil, María I ^a   Suárez, Juan E ^b,c   Rodríguez, Ana ^b  

^a Research Group on Quality   (Spain)

^b DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^c UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Bacteriocinogenic; Biopreservation; Fresh processed vegetables; Pathogen; Sanitation

Indexed keywords

BACTERIOCIN;

ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; CONSUMER; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; LETTUCE; LISTERIA MONOCYTOGENES; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SAFETY; TEMPERATURE; TIME; VEGETABLE;

ANTIBIOSIS; BACTERIOCINS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LACTOBACILLUS; LETTUCE; LISTERIA MONOCYTOGENES; TEMPERATURE; TIME FACTORS; VEGETABLES;

BACTERIA (MICROORGANISMS); LACTUCA; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 34347206678     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.03.002     Document Type: Article

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