Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes
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DOI: 10.1186/s12866-019-1436-4
Abstract: BackgroundBacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal… read more here.
Keywords: bacteriocinogenic activity; lactobacillus curvatus; curvatus; acid bacteria ... See more keywords