Improving safety of salami by application of bacteriocins produced by an autochthonous Lactobacillus curvatus isolate

Food Microbiology

Volumn 46, Issue , 2015, Pages 254-262

  de Souza Barbosa, Matheus ^a   Todorov, Svetoslav Dimitrov ^a   Ivanova, Iskra ^b,c   Chobert, Jean Marc ^c   Haertlé, Thomas ^c   de Melo Franco, Bernadette Dora Gombossy ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF SOFIA   (Bulgaria)

^c INRA   (France)

Author keywords

Bacteriocin; Biopreservation; Lactobacillus curvatus; Listeria monocytogenes; Salami

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIOCIN; FOOD ADDITIVE;

ANIMAL; CHEMISTRY; DRUG EFFECTS; EVALUATION STUDY; FOOD PRESERVATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT; METABOLISM; MICROBIOLOGY; PIG; PROCEDURES;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIOCINS; FOOD ADDITIVES; FOOD PRESERVATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SWINE;

EID: 84907255053     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.08.004     Document Type: Article

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