Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliqu e faciens isolated from Thai shrimp paste (Kapi)

Food Control

Volumn 32, Issue 2, 2013, Pages 552-557

  Kaewklom, Siriporn ^a   Lumlert, Saovaluk ^a   Kraikul, Wassawan ^a   Aunpad, Ratchaneewan ^a  

^a THAMMASAT UNIVERSITY   (Thailand)

Author keywords

Amysin; Bacillus amyloliquefaciens; Bacteriocin; Listeria monocytogenes; Shrimp paste

Indexed keywords

EID: 84874396257     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.01.012     Document Type: Article

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