Active polymers containing Lactobacillus curvatus CRL705 bacteriocins: Effectiveness assessment in Wieners
- Author
- MASSANI, M. Blanco1 ; MOLINA, V1 ; SANCHEZ, M1 ; RENAUD, V1 2 ; EISENBERG, P1 2 ; VIGNOLO, G3
[1] INTI, Gral Paz 5445. Buenos Aires, Argentina
[2] 3iA-UNSAM, Argentina
[3] Centro de Referencia para Lactobacilos (CERELA), CONICET, Tucumán, Argentina - Source
International journal of food microbiology. 2014, Vol 178, pp 7-12, 6 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Anti-Listeria Antimicrobial food packaging Bacteriocins Lactic acid bacteria Wieners
- Keyword (fr)
- Aliment Antimicrobien Bactérie lactique Bactériocine Emballage Interaction microorganisme Lactobacillus curvatus Listeria Polymère Bactérie Conditionnement Lactobacillaceae
- Keyword (en)
- Food Antimicrobial agent Lactic acid bacteria Bacteriocin Packaging Microorganism interrelationships Lactobacillus curvatus Listeria Polymer Bacteria Conditioning Lactobacillaceae
- Keyword (es)
- Alimento Antimicrobiano Bacteria láctica Bacteriocina Empaque Interacción microorganismo Lactobacillus curvatus Listeria Polímero Bacteria Acondicionamiento Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28417968
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2014.02.013 
https://dx.doi.org/10.1016/j.ijfoodmicro.2014.02.013
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