| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791763 | Meat Science | 2013 | 34 Pages |
Abstract
⺠Obtention of bacteriocin-producing bacteria from a salted and dried meat product ⺠Bacteriocins inhibited relevant pathogens and spoilage halotolerant bacteria. ⺠Active peptide aa sequence was identical to nisin Z, but leader peptide was different. ⺠L. lactis 69 survived and produced bacteriocins in media with salt content up to 20%. ⺠L. lactis 69 evidenced a potential application in preservation of charqui.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
V. Biscola, S.D. Todorov, V.S.C. Capuano, H. Abriouel, A. Gálvez, B.D.G.M. Franco,