Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28

Food Microbiology

Volumn 26, Issue 6, 2009, Pages 623-628

  Kouakou, P ^a   Ghalfi, H ^a   Destain, J ^a   Dubois Dauphin, R ^a   Evrard, P ^b   Thonart, P ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b THT ^*  (Belgium)

Author keywords

Bacteriocins; Biopreservation; Lactobacillus; Listeria monocytogenes; Pork meat

Indexed keywords

BACTERIOCIN; FOOD PRESERVATIVE; SODIUM NITRITE;

ANIMAL; ANTIBIOSIS; ARTICLE; BIOSYNTHESIS; COCULTURE; DRUG EFFECT; FAT INTAKE; FOOD CONTAMINATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SWINE;

ANIMALS; ANTIBIOSIS; BACTERIOCINS; COCULTURE TECHNIQUES; DIETARY FATS; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SODIUM NITRITE; SWINE;

LACTOBACILLUS; LACTOBACILLUS CURVATUS; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 67349265911     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.04.007     Document Type: Article

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