Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

出版年份 2016 全文链接

标题

作者

关键词

Bacteriocins, Sakacins, Lactic Acid Bacteria, Lactobacillus curvatus, Listeria monocytogenes, Fermented sausages, Starter cultures

出版物

Volume 59, Issue -, Pages 31-45

出版商

Elsevier BV

发表日期

2015-05-14

DOI

10.1016/j.foodcont.2015.05.016

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