Jump to Main Content
- Todorov, Svetoslav D., et al. Show all 4 Authors
- Food biotechnology 2009 v.23 no.1-2 pp. 50-73
- Lactobacillus curvatus; Lactobacillus delbrueckii; acid tolerance; phenotype; heat tolerance; bacteriocins; secondary metabolites; salmon; Listeria monocytogenes; molecular weight; smoked fish; minimum inhibitory concentration; Enterococcus faecium; polymerase chain reaction; Lactobacillus fermentum; food biopreservation; antibacterial properties; Pediococcus acidilactici; food biopreservatives; lactic acid bacteria; enzymatic hydrolysis; pH; nucleotide sequences
- ... Nine LAB bacteriocin-producers, isolated from vacuum-packaged cold-smoked salmon (CSS), were phenotypically and genotypically identified as Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus fermentum, Enterococcus faecium, and Pediococcus acidilactici. Their bacteriocins were partially characterized. The antimicrobial spectrum was determined against Listeria monocytogenes, E. faecal ...