Growth control of listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria

Five bacteriocin-producing lactic acid bacteria (LAB): Enterococcus faecium ET05, Lactobacillus curvatus ET06, L. curvatus ET30, L. deldrueckii ET32 and Pediococcus acidilactici ET34, selected by their capacity for growth and producing inhibition in vitro at high salt-on-water content, low temperatu...

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Detalhes bibliográficos
Autor principal: Tomé, Elisabetta (author)
Outros Autores: Gibbs, Paul A. (author), Teixeira, Paula C. (author)
Formato: article
Idioma:eng
Publicado em: 2010
Assuntos:
Cold-smoked salmon
Lactic acid bacteria
Bacteriocins
Listeria
Biopreservation
Texto completo:http://hdl.handle.net/10400.14/2739
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2739

Texto Completo

http://hdl.handle.net/10400.14/2739

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