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- Sánchez Mainar, María; Xhaferi, Ramize; Samapundo, Simbarashe; Devlieghere, Frank; Leroy, Frédéric
- Food control 2016 v.69 pp. 267-274
- vegetative cells, etc ; Clostridium botulinum; Staphylococcus aureus; Staphylococcus sciuri; antibacterial properties; antibiotics; batters; biosafety; coculture; desorption; fermentation; fermented meat; food matrix; food pathogens; heat stability; lactic acid bacteria; meat; metabolites; models; nitrates; nitrites; pH; spores; starter cultures; Show all 24 Subjects
- ... The ability of the meat isolate Staphylococcus sciuri I20-1 to inhibit food-borne pathogens in view of its application as a functional starter culture for the production of clean-label fermented meats was investigated. The strain produced a heat-stable antibacterial compound of a proteinaceous nature that was released following primary metabolite production kinetics. Its specific inhibitory spectr ...