换一批The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.
第一作者：
Jurgen,Verluyten
第一单位：
Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Department of Applied Biological Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
作者：
医学主题词
需氧生活(Aerobiosis);厌氧生活(Anaerobiosis);动物(Animals);细菌素类(Bacteriocins);发酵(Fermentation);食品处理和加工(Food Handling);乳杆菌属(Lactobacillus);肉制品(Meat Products);亚硝酸钠(Sodium Nitrite)
DOI
10.1128/AEM.69.7.3833-3839.2003
PMID
12839751
发布时间
2024-03-22
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