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- Villarreal, Martha Lissete Morales, et al. Show all 7 Authors
- Food microbiology 2015 v.48 pp. 143-152
- Lactobacillus sakei; Listeria monocytogenes; antibacterial properties; bacteriocins; cheese spreads; gene expression; inulin; lactic acid bacteria; phenotype; plate count; prebiotics; quantitative polymerase chain reaction; reverse transcriptase polymerase chain reaction; serotypes; temperature
- ... Survival, bacteriocin(s) production, and antilisterial effect of Lactobacillus sakei subsp. sakei 2a were evaluated in a potentially synbiotic cheese spread, throughout storage at 4 °C and 15 °C for up to 28 days, using culture-dependent (plate count) and culture-independent (qPCR) methods. Bacteriocin(s) production in the food product was monitored by phenotypic and molecular (RT-qPCR) techniques ...