Partial characterization of nine bacteriocins produced by lactic acid bacteria isolated from cold-smoked salmon with activity against listeria monocytogenes

Food Biotechnology

Volumn 23, Issue 1, 2009, Pages 50-73

  Tomé, Elisabetta ^a,b   Todorov, Svetoslav D ^c   Gibbs, Paul A ^a,d   Teixeira, Paula C ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

^c STELLENBOSCH UNIVERSITY   (South Africa)

^d LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Bacteriocins; Cold smoked fish; Lactic acid bacteria; Listeria monocytogenes; Salmon

Indexed keywords

BACTERIOCINS; COLD SMOKED FISH; LACTIC ACID BACTERIA; LISTERIA MONOCYTOGENES; SALMON;

BACTERIOLOGY; CATALYSTS; ENZYMES; LACTIC ACID; ORGANIC ACIDS;

BODY FLUIDS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LACTOBACILLUS CURVATUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LISTERIA MONOCYTOGENES; PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS AUREUS;

EID: 67549140233     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430802671956     Document Type: Article

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