Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics

Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination against Listeria monocytogenes inoculated by immersion on vacuum-packaged...

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Main Authors:	Castellano, Patricia Haydee, Peña, Natalia, Pérez Ibarreche, Mariana, Carduza, Fernando Jose, Soteras, Trinidad, Vignolo, Graciela Margarita
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	2018
Subjects:	Lactobacillus Bacteriocinas Ácidos Orgánicos Alimentos Procesados Análisis Organoléptico Bacteriocins Organic Acids Processed Foods Organoleptic Analysis Salchichas
Online Access:	https://link.springer.com/article/10.1007/s13197-017-2979-8 http://hdl.handle.net/20.500.12123/2563 https://doi.org/10.1007/s13197-017-2979-8