The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

Item
http://www.wikidata.org/entity/Q24550542
Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria.Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industryThe continuing story of class IIa bacteriocinsEvidence for involvement of at least six proteins in adaptation of Lactobacillus sakei to cold temperatures and addition of NaCl.Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations.Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10.Role of acetate in production of an autoinducible class IIa bacteriocin in Carnobacterium piscicola A9b.A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494.The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions.Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174.Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage.
P2860

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

Item
http://www.wikidata.org/entity/Q24550542
description
1999 nî lūn-bûn
@nan
1999 թուականի Դեկտեմբերին հրատարակուած գիտական յօդուած
@hyw
1999 թվականի դեկտեմբերին հրատարակված գիտական հոդված
@hy
1999年の論文
@ja
1999年論文
@yue
1999年論文
@zh-hant
1999年論文
@zh-hk
1999年論文
@zh-mo
1999年論文
@zh-tw
1999年论文
@wuu
name
The presence of salt and a cur ...... lture for sausage fermentation
@ast
The presence of salt and a cur ...... lture for sausage fermentation
@en
The presence of salt and a cur ...... lture for sausage fermentation
@nl
type
label
The presence of salt and a cur ...... lture for sausage fermentation
@ast
The presence of salt and a cur ...... lture for sausage fermentation
@en
The presence of salt and a cur ...... lture for sausage fermentation
@nl
prefLabel
The presence of salt and a cur ...... lture for sausage fermentation
@ast
The presence of salt and a cur ...... lture for sausage fermentation
@en
The presence of salt and a cur ...... lture for sausage fermentation
@nl
P1433
P1476
P2093
P2860
P304
P31
P407
P433
P478
P50
P577
P698
P932
P1433
P1476
The presence of salt and a cur ...... lture for sausage fermentation
@en
P2093
P2860
P304
P31
P407
P433
P478
P50
P577
P698
P932