Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control listeria innocua in fermented meat sausage
In and ex situ production of bacteriocin (bacHA-6111-2) combined with high hydrostatic pressure (300 MPa, 5 min, 10ºC) were assessed on the survival of Listeria innocua reviously inoculated in Alheira, a traditional Portuguese fermented meat product. The effect was evaluated immediately after each t...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/26477 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/26477 |