Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility. 1. Screening and characterization of the antibacterial compounds

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Bibliographische Detailangaben
Veröffentlicht in:	Food control 2006-06, Vol.17 (6), p.454-461
Hauptverfasser:	Ammor, S, Tauveron, G, Dufour, E, Chevallier, I
Format:	Artikel
Sprache:	eng
Schlagworte:	antagonists antibacterial properties bacteriocins biopreservatives biosynthesis dried meat Enterococcus Enterococcus faecium food contamination food pathogens food preservatives food processing plants food spoilage isolation lactic acid bacteria Lactobacillus sakei Lactococcus garvieae sausages traditional technology Vagococcus Vagococcus carniphilus
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