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Titel:

Interspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Janßen, Dorothee; Dworschak, Lena; Ludwig, Christina; Ehrmann, Matthias A.; Vogel, Rudi F.
Abstract:
Lactobacillus (L.) curvatus and L. sakei contain strains, which are assertive in sausage fermentation. Previous work has demonstrated differences in assertiveness at strain level within one species, and revealed either exclusion of competitors by complementary partner strains or their inhibition by single strains. This work addresses interspecies differences in the assertiveness of L. curvatus and L. sakei. Strain sets of L. curvatus and L. sakei were employed as starters in a fermented sausage...     »
Stichworte:
BayBioMS; Assertiveness; Bacteriocin; Fermented sausage; Lactobacillus curvatus; Lactobacillus sakei; Stress tolerance
Zeitschriftentitel:
International Journal of Food Microbiology
Jahr:
2020
Band / Volume:
331
Seitenangaben Beitrag:
108689
Volltext / DOI:
doi:10.1016/j.ijfoodmicro.2020.108689
Verlag / Institution:
Elsevier BV
E-ISSN:
0168-1605
Publikationsdatum:
01.10.2020
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