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THE EFFECT OF LACTOBACILLUS SAKEI ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES ON SLICED BOLOGNA-TYPE SAUSAGES

✍ Scribed by GÜZIN KABAN; MÜKERREM KAYA; FRIEDRICH-KARL LÜCKE

Book ID
111343321
Publisher
Wiley (Blackwell Publishing)
Year
2010
Tongue
English
Weight
196 KB
Volume
30
Category
Article
ISSN
0149-6085

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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.
✍ Kuleas¸an, Hakan ;Çakmakçı, M. Lütfü 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 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