Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei2a

Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, capable of inhibiting the growth of microbial pathogens, mainly Listeria monocytogenes. In order to optimize bacteriocin production for industrial applications, this study evaluated...

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Detalles Bibliográficos
Autores principales: Malheiros, Patrícia S., Sant’Anna, Voltaire, Todorov, Svetoslav D., Franco, Bernadette D.G.M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2015
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4568879/
https://www.ncbi.nlm.nih.gov/pubmed/26413066
http://dx.doi.org/10.1590/S1517-838246320140279

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4568879/
https://www.ncbi.nlm.nih.gov/pubmed/26413066
http://dx.doi.org/10.1590/S1517-838246320140279

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