Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal

Food Control

Volumn 30, Issue 1, 2013, Pages 111-121

  Todorov, Svetoslav Dimitrov ^a,b   Vaz Velho, Manuela ^b   de Melo Franco, Bernadette Dora Gombossy ^a   Holzapfel, Wilhelm Heinrich ^c  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

^c Handong University   (South Korea)

Author keywords

Bacteriocins ST22Ch, ST153Ch and ST154Ch; Cured smoked sausages; Lactobacillus sakei; Salpicao

Indexed keywords

ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; KLEBSIELLA; LACTOBACILLUS SAKEI; LISTERIA; PSEUDOMONAS; STAPHYLOCOCCUS; STREPTOCOCCUS;

EID: 84866681216     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.07.022     Document Type: Article

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