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...
Main Authors: | Nathália Parma Augusto Castilho, Monique Colombo, Leandro Licursi de Oliveira, Svetoslav Dimitrov Todorov, Luís Augusto Nero |
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Format: | Article |
Language: | English |
Published: |
BMC
2019-03-01
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Series: | BMC Microbiology |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s12866-019-1436-4 |
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