Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface

This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as com...

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Detalles Bibliográficos
Autores principales: Rivas, F.P., Castro, M.P., Vallejo, M., Marguet, E., Campos, C.A.
Formato: JOUR
Materias:
Biopreservation
Lactobacillus
Meat
Sakacin Q
Cell culture
Bacteriocin production
Complementary data
Lactobacillus curvatus
Structural gene
Technological characteristics
Meats
antiinfective agent
bacteriocin
adsorption
animal
antibiosis
bacterial gene
biosynthesis
cooking
culture technique
diet
drug effects
food control
food preservation
freeze drying
genetics
growth, development and aging
human
Listeria
meat
metabolism
microbiology
pig
procedures
swine
Adsorption
Animals
Anti-Bacterial Agents
Antibiosis
Bacteriocins
Cell Culture Techniques
Cooking
Diet
Food Microbiology
Food Preservation
Freeze Drying
Genes, Bacterial
Humans
Swine
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03091740_v97_n4_p475_Rivas
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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