Nisin and ε-poly-L-lysine as natural antimicrobials towards spoilage-associated Lactobacillus plantarum

Nisin and ε-poly-L-lysine as natural antimicrobials towards spoilage-associated Lactobacillus plantarum

ABSTRACT: Sausages are highly susceptible to microbial spoilage. Lactic acid bacteria (LAB) is the main group of spoilage bacteria in vacuum packed cooked sausages. To control microbial growth natural antimicrobials have been used as food preservatives. The aim of this study was to identify strains...

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Bibliographic Details
Main Authors: Fernanda Cristina Kandalski Bortolotto, Maria Helena da Rosa Farfan, Nathalia Cristina Kleinke Jede, Gabriela Maia Danielski, Renata Ernlund Freitas de Macedo
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2020-12-01
Series:Ciência Rural
Subjects:
meat product
lactic acid bacteria
natural antimicrobials
shelf life
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000200753&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000200753&tlng=en

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