Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei

SIMPLE SUMMARY: During the ripening process of the dry-cured fermented sausage “salchichón”, Listeria monocytogenes could fail to be eliminated. In addition, the food safety criterion for L. monocytogenes in the European Union sets up a maximum level of 100 units of this microorganism per gram in re...

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Detalles Bibliográficos
Autores principales: Martín, Irene, Alía, Alberto, Rodríguez, Alicia, Gómez, Francisco, Córdoba, Juan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8698599/
https://www.ncbi.nlm.nih.gov/pubmed/34943173
http://dx.doi.org/10.3390/biology10121258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8698599/
https://www.ncbi.nlm.nih.gov/pubmed/34943173
http://dx.doi.org/10.3390/biology10121258

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