<i>Lactiplantibacillus paraplantarum</i> BPF2 and <i>Pediococcus acidilactici</i> ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

<i>Lactiplantibacillus paraplantarum</i> BPF2 and <i>Pediococcus acidilactici</i> ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

Traditional spontaneously fermented foods are well known for their sensory and safety properties, which is mainly due to their indigenous microflora. Within this group of food, Mediterranean dry-cured sausages stand out as a significant source of lactic-acid bacterial strains (LAB) with biotechnolog...

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Bibliographic Details
Main Authors: José David García-López, Claudia Teso-Pérez, Antonio Manuel Martín-Platero, Juan Manuel Peralta-Sánchez, Juristo Fonollá-Joya, Manuel Martínez-Bueno, Alberto Baños
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
lactic-acid bacteria
fermented meat products
Leucocin K
pediocin
bacteriocin
Online Access:https://www.mdpi.com/2304-8158/12/13/2445

Internet

https://www.mdpi.com/2304-8158/12/13/2445

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