Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes

Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes

Abstract Background Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured me...

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Bibliographic Details
Main Authors: Nathália Parma Augusto Castilho, Monique Colombo, Leandro Licursi de Oliveira, Svetoslav Dimitrov Todorov, Luís Augusto Nero
Format: Article
Language:English
Published: BMC 2019-03-01
Series:BMC Microbiology
Subjects:
Calabresa
Bacteriocin
Lactic acid bacteria
Listeria monocytogenes
Lactobacillus curvatus
Online Access:http://link.springer.com/article/10.1186/s12866-019-1436-4

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http://link.springer.com/article/10.1186/s12866-019-1436-4

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