Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

Technological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures. In relation to technological properties, all the strains showed significative nitrate reductase activity; Lactobacillus plantarum, L...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2013-10, Vol.95 (2), p.272-280
Hauptverfasser:	Landeta, G., Curiel, J.A., Carrascosa, A.V., Muñoz, R., de las Rivas, B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Anti-Bacterial Agents Antibiotic resistance Antigens, Bacterial - isolation & purification Bacterial Proteins - isolation & purification Biofilms Biofilms - drug effects Biogenic amines Biogenic Amines - biosynthesis Consumer Product Safety DNA, Bacterial - isolation & purification Drug Resistance, Bacterial - drug effects Enterococcus faecium - drug effects Enterococcus faecium - isolation & purification Food Microbiology Food Safety Lactic acid bacteria Lactobacillus - drug effects Lactobacillus - isolation & purification Lactobacillus plantarum - drug effects Lactobacillus plantarum - isolation & purification Meat products Meat Products - microbiology Starter culture Swine Tetracycline - pharmacology Tyramine - biosynthesis Virulence Factors - genetics
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!