Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d'Allevo cheese

Dairy Science and Technology

Volumn 92, Issue 3, 2012, Pages 297-308

  Lignitto, Laura ^a   Segato, Severino ^a   Balzan, Stefania ^a   Cavatorta, Valeria ^b   Oulahal, Nadia ^c   Sforza, Stefano ^b   Degraeve, Pascal ^c   Galaverna, Gianni ^b   Novelli, Enrico ^a  

^a UNIVERSITY OF PADOVA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c University of Lyon   (France)

Author keywords

Antibacterial peptides; Cheese production system; Cheese ripening; Listeria

Indexed keywords

ANTI-MICROBIAL EFFECTS; ANTIBACTERIAL PEPTIDES; BACTERIOCINS; BRAIN HEART INFUSIONS; CHEESE RIPENING; CHEESE-MAKING; DAIRY PLANTS; DOSE-DEPENDENT; EXPERIMENTAL EVIDENCE; IN-SITU; LACTIC ACID BACTERIA; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; MONOCYTOGENES; PRODUCTION SYSTEM; RIPENING TIME; WATER SOLUBLE FRACTION;

CASEIN; LACTIC ACID; MICROORGANISMS; ORGANIC ACIDS; PEPTIDES; PRODUCTION ENGINEERING; SOLVENT EXTRACTION; STRAIN;

LISTERIA;

EID: 84862741290     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0057-6     Document Type: Article

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