Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages-Reference-Cited by-同舟云学术

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

Published:2000-04 Issue:4 Volume:88 Page:686-694
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Aymerich T.,Artigas M.G.,Garriga M.,Monfort J.M.,Hugas M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2000.01012.x/fullpdf

Reference45 articles.

1. Simple and rapid method for isolating large plasmid DNA from lactic streptococci

2. Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins

3. Inhibition of Listeria monocytogenes by Bacteriocin-Producing Pediococcus During the Manufacture of Fermented Semidry Sausage1

4. Influence of Growth Conditions on the Production of a Bacteriocin, Pediocin AcH, by Pediococcus acidilactici H

Cited by 89 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimized recombinant production of the bacteriocin garvicin Q by Corynebacterium glutamicum;Frontiers in Microbiology;2024-01-08

2. Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage;Meat Science;2023-06

3. Bacteriocin: A natural approach for food safety and food security;Frontiers in Bioengineering and Biotechnology;2022-10-24

4. Synergistic antimicrobial interactions of nisin A with biopolymers and solubilising agents for oral drug delivery;European Journal of Pharmaceutics and Biopharmaceutics;2022-02

5. Contribution of polysaccharides from crustacean in fermented food products;Advances in Food and Nutrition Research;2022