Effects of different spices used in production of fermented sausages on growth of and curvacin a production by Lactobacillus curvatus LTH 1174

Applied and Environmental Microbiology

Volumn 70, Issue 8, 2004, Pages 4807-4813

  Verluyten, Jurgen ^a   Leroy, Frédéric ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BIOMASS; CELL CULTURE; FERMENTATION; MEATS; ORGANIC ACIDS; PH EFFECTS;

FERMENTED SUASAGES; MEAT SIMULATION; SPICES;

AGRICULTURAL PRODUCTS;

BACTERIOCIN; CURVACIN A; LACTIC ACID; MANGANESE; UNCLASSIFIED DRUG;

MICROBIOLOGY;

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; CULTURE MEDIUM; FERMENTATION; GARLIC; GROWTH RATE; LACTOBACILLUS CURVATUS; MEAT; NONHUMAN; NUTMEG; PEPPER; PH; ROSEMARY; SUPERNATANT;

ANIMALS; BACTERIOCINS; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FERMENTATION; LACTOBACILLUS; MEAT PRODUCTS; SPICES;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CURVATUS; MYRISTICA FRAGRANS; POSIBACTERIA; ROSMARINUS OFFICINALIS;

EID: 4143071685     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.70.8.4807-4813.2004     Document Type: Article

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