Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action

Bacteriocin-producing (Bac(+)) lactic acid bacteria (LAB) comprising selected strains of Lactobacillus curvatus, Lactococcus lactis, Pediococcus acidilactici, and Enterococcus faecium and thailandicus were examined for inhibition of Listeria monocytogenes during hotdog challenge studies. The Bac(+)...

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Detalles Bibliográficos
Autores principales: Vijayakumar, Paul Priyesh, Muriana, Peter M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5368541/
https://www.ncbi.nlm.nih.gov/pubmed/28335414
http://dx.doi.org/10.3390/foods6030022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5368541/
https://www.ncbi.nlm.nih.gov/pubmed/28335414
http://dx.doi.org/10.3390/foods6030022

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