Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

Food Control

Volumn 59, Issue , 2016, Pages 31-45

  Casaburi, Annalisa ^a   Di Martino, Veronica ^a   Ferranti, Pasquale ^a,b   Picariello, Luca ^b   Villani, Francesco ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

Author keywords

Bacteriocins; Fermented sausages; Lactic Acid Bacteria; Lactobacillus curvatus; Listeria monocytogenes; Sakacins; Starter cultures

Indexed keywords

BACILLUS CEREUS; BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LISTERIA MONOCYTOGENES; NEGIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 84929601127     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.05.016     Document Type: Article

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