Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

[Display omitted] •Feasibility of associating phages to bacteriocinogenic LAB proved in fermented food.•L. monocytogenes eliminated in fermented sausage model with HHP-LAB-phage system.•Synergistic listericidal effect between hurdles demonstrated in a solid matrix.•In situ biosynthesis of pediocin P...

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Veröffentlicht in:	Food research international 2021-10, Vol.148, p.110628-110628, Article 110628
Hauptverfasser:	Komora, Norton, Maciel, Cláudia, Amaral, Renata A., Fernandes, Rui, Castro, Sónia Marília, Saraiva, Jorge A., Teixeira, Paula
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteriophage Biocontrol approaches High hydrostatic pressure Listeria monocytogenes Pediocin PA-1 Pediococcus acidilactici
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