Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage

Applied and Environmental Microbiology

Volumn 70, Issue 4, 2004, Pages 2271-2278

  Verluyten, Jurgen ^a   Messens, Winy ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BIOMASS; FERMENTATION; MATHEMATICAL MODELS; SODIUM CHLORIDE;

BACTERIOCIN; BIOKINETICS;

MICROBIOLOGY;

BACTERIOCIN; CURVACIN A; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

MICROBIOLOGY;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CELL FREE SYSTEM; CONCENTRATION RESPONSE; CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; LACTOBACILLUS CURVATUS; LACTOBACILLUS CURVATUS LTH 1174; MICROBIAL BIOMASS; MODEL; NONHUMAN;

ANIMALS; BACTERIOCINS; FERMENTATION; FOOD MICROBIOLOGY; KINETICS; LACTOCOCCUS; MEAT PRODUCTS; MODELS, BIOLOGICAL; SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CURVATUS; POSIBACTERIA;

EID: 4143071761     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.70.4.2271-2278.2004     Document Type: Article

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