Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami
- 11 September 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (3), 703-708
- https://doi.org/10.1016/j.meatsci.2003.07.002
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Food fermentations: role of microorganisms in food production and preservationInternational Journal of Food Microbiology, 1999
- Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufactureInternational Journal of Food Microbiology, 1998
- Review : Bacteriocinogenic lactic acid bacteria associated with meat products / Revisión: Bacterias lácticas productoras de bacteriocinas asociadas a productos cárnicosFood Science and Technology International, 1998
- Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp.Meat Science, 1996
- Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494Journal of Applied Bacteriology, 1995
- Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymesInternational Journal of Food Microbiology, 1995
- Antibacterial activity of Lactobacillus sake isolated from dry fermented sausagesInternational Journal of Food Microbiology, 1991
- Listeria monocytogenes and Other Listeria spp. in Meat and Meat Products A ReviewJournal of Food Protection, 1990
- Antimicrobial Activity of Lactic Acid Bacteria Against Listeria monocytogenesJournal of Food Protection, 1989
- Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilacticiJournal of Applied Bacteriology, 1988