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Attachment of Salmonella spp. and Listeria monocytogenes to stainless steel, rubber and polytetrafluorethylene: the influence of free energy and the effect of commercial sanitizers

✍ Scribed by E Sinde; J Carballo

Book ID
112245199
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
186 KB
Volume
17
Category
Article
ISSN
0740-0020

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Effect of reuterin, produced by Lactobac
Effect of reuterin, produced by Lactobacillus reuteri on the surface of sausages to inhibit the growth of Listeria monocytogenes and Salmonella spp.
✍ KuleasΒΈan, Hakan ;Γ‡akmakΓ§Δ±, M. LΓΌtfΓΌ πŸ“‚ Article πŸ“… 2002 πŸ› John Wiley and Sons 🌐 English βš– 94 KB

Reuterin is a bacteriocin produced by some strains of Lactobacillus reuteri. The strain used in this study was isolated from raw milk from a dairy farm nearby Ankara. Beef sausage is a long years produced bratwurst style meat product in Turkey, as well as in some other countries in the Mediterranean