Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes

BACKGROUND: Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are...

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Detalles Bibliográficos
Autores principales: Castilho, Nathália Parma Augusto, Colombo, Monique, Oliveira, Leandro Licursi de, Todorov, Svetoslav Dimitrov, Nero, Luís Augusto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6425648/
https://www.ncbi.nlm.nih.gov/pubmed/30894128
http://dx.doi.org/10.1186/s12866-019-1436-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6425648/
https://www.ncbi.nlm.nih.gov/pubmed/30894128
http://dx.doi.org/10.1186/s12866-019-1436-4

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