Use of a nisin-producing starter culture of lactococcus Lactis subsp. iactis to improve traditional fish fermentation in senegal

Journal of Food Protection

Volumn 72, Issue 9, 2009, Pages 1930-1934

  Diop, Michel Bakar ^a   Dubois Dauphin, Robin ^a   Destain, Jacqueline ^a   Tine, Emmanuel ^a   Thonart, Philippe ^a,b  

^a WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

^b UNIVERSITÉ CHEIKH ANTA DIOP   (Senegal)

Author keywords

[No Author keywords available]

Indexed keywords

ARIUS; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

NISIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; HUMAN; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PRODUCT SAFETY; SEA FOOD; SENEGAL; STANDARD;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; NISIN; SEAFOOD; SENEGAL;

EID: 70349422304     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.9.1930     Document Type: Article

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