Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface

Meat Science

Volumn 97, Issue 4, 2014, Pages 475-479

  Rivas, Franco P ^a,b   Castro, Marcela P ^a,b   Vallejo, Marisol ^c   Marguet, Emilio ^c   Campos, Carmen A ^b,d  

^a Universidad Nacional del Chaco Austral ^*  (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PATAGONIA SAN JUAN BOSCO   (Argentina)

^d UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Biopreservation; Lactobacillus; Meat; Sakacin Q

Indexed keywords

CELL CULTURE;

BACTERIOCIN PRODUCTION; BIOPRESERVATION; COMPLEMENTARY DATA; LACTOBACILLUS; LACTOBACILLUS CURVATUS; PRE-PURIFICATION; SAKACIN Q; TECHNOLOGICAL CHARACTERISTICS;

MEATS;

ANTIINFECTIVE AGENT; BACTERIOCIN;

ADSORPTION; ANIMAL; ANTIBIOSIS; BACTERIAL GENE; BIOSYNTHESIS; COOKING; CULTURE TECHNIQUE; DIET; DRUG EFFECTS; FOOD CONTROL; FOOD PRESERVATION; FREEZE DRYING; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; LISTERIA; MEAT; METABOLISM; MICROBIOLOGY; PIG; PROCEDURES;

ADSORPTION; ANIMALS; ANTI-BACTERIAL AGENTS; ANTIBIOSIS; BACTERIOCINS; CELL CULTURE TECHNIQUES; COOKING; DIET; FOOD MICROBIOLOGY; FOOD PRESERVATION; FREEZE DRYING; GENES, BACTERIAL; HUMANS; LACTOBACILLUS; LISTERIA; MEAT; SWINE;

EID: 84899515603     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.03.003     Document Type: Article

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