Effects of the presence of the curing agent sodium nitrite, used in the production of fermented sausages, on bacteriocin production by Weissella paramesenteroides DX grown in meat simulation medium

Enzyme and Microbial Technology

Volumn 53, Issue 1, 2013, Pages 1-5

  Papagianni, M ^a   Sergelidis, D ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Bacteriocin; Fermentation; Sodium nitrite; Weissella paramesenteroides

Indexed keywords

ANAEROBIC CONDITIONS; BACTERIOCIN PRODUCTION; BACTERIOCINS; DISSOLVED OXYGEN TENSION; LACTIC ACID BACTERIA; SODIUM NITRITE; SPECIFIC PRODUCTION RATE; WEISSELLA PARAMESENTEROIDES;

CURING; FERMENTATION; SODIUM;

MEATS;

BACTERIOCIN; SODIUM NITRITE; UNCLASSIFIED DRUG; WEISSELLIN A; CULTURE MEDIUM; OXYGEN;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BIOMASS; BIOREACTOR; CONCENTRATION (PARAMETERS); FERMENTATION; FERMENTATION MEDIUM; LACTIC ACID BACTERIUM; MEAT; MICROENVIRONMENT; NONHUMAN; NUCLEOTIDE SEQUENCE; OXYGEN TENSION; WEISSELLA; WEISSELLA PARAMESENTEROIDES; ANAEROBIC GROWTH; BIOSYNTHESIS; BIOTECHNOLOGY; CULTURE MEDIUM; DRUG EFFECTS; EVALUATION STUDY; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PROCEDURES;

WEISSELLA PARAMESENTEROIDES;

ANAEROBIOSIS; BACTERIOCINS; BIOREACTORS; BIOTECHNOLOGY; CULTURE MEDIA; FERMENTATION; MEAT PRODUCTS; OXYGEN; SODIUM NITRITE; WEISSELLA;

EID: 84878015668     PISSN: 01410229     EISSN: 18790909     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2013.04.003     Document Type: Article

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