Browsing by Subject "Lactobacillus sakei"
Now showing items 1-1 of 1
-
Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4 °C: Tests in food models (Artigo de Periódico)
(Academic Press, 2018)Bacteriocins produced by lactic acid bacteria are used as food biopreservatives. In consequence of amphiphilic characteristics and high content of hydrophobic amino acids, biosynthesis and antimicrobial functionality of ...