Effect of enterocin 4231 in Slovak fermented salami púchov after its experimental inoculation with Listeria Innocua Li

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 10, Issue 4, 2011, Pages 423-431

  Lauková, Andrea ^a   Turek, Peter ^b  

^a INSTITUTE OF CHEMISTRY   (Slovakia)

^b UNIVERSITY OF VETERINARY MEDICINE   (Slovakia)

Author keywords

Cells reduction; Dry fermented salami; Enterocin; Listeria

Indexed keywords

BACTERIOCINS; DRY-FERMENTED SALAMI; ENTEROCIN; ENTEROCOCCUS FAECIUM; FERMENTED SAUSAGES; LACTIC ACID BACTERIA; LISTERIA INNOCUA; PH VALUE; PROBIOTICS; REFERENCE CONTROL; WATER ACTIVITY;

BACILLI; CELLS; DISEASES; LACTIC ACID; LISTERIA; PILOT PLANTS;

MIXTURES;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LISTERIA; LISTERIA INNOCUA; SALAMIS;

BACTERIOCIN; ENTEROCIN 4231, ENTEROCOCCUS FAECIUM; FOOD PRESERVATIVE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; DRUG EFFECT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LISTERIA; MEAT; METHODOLOGY; MICROBIOLOGY; PH; SWINE;

ANIMALS; BACTERIOCINS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; LISTERIA; MEAT PRODUCTS; SWINE;

EID: 82255195319     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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