Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B

Author： Herranz C.   Casaus P.   Mukhopadhyay S.   Martnez J.M.   Rodrguez J.M.   Nes I.F.   Hernandez P.E.   Cintas L.M.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.18, Iss.2, 2001-04, pp. : 115-131

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

By Aymerich M.T.   Garriga M.   Monfort J.M.   Nes I.   Hugas M.  

Food Microbiology, Vol. 17, Iss. 1, 2000-02 ,pp. : 33-45

Elsevier

Access to resources Recommend Favorite

Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME)

By Marco A.   Navarro J.L.   Flores M.  

Food Chemistry, Vol. 84, Iss. 4, 2004-03 ,pp. : 633-641

Elsevier

Access to resources Recommend Favorite

Selection of dry fermented lamb sausages for consumer testing

By Helgesen H.   Naes T.  

Food Quality and Preference, Vol. 6, Iss. 2, 1995-01 ,pp. : 109-120

Elsevier

Access to resources Recommend Favorite

Consumer preference mapping of dry fermented lamb sausages

By Helgesen H.   Solheim R.   Naes T.  

Food Quality and Preference, Vol. 8, Iss. 2, 1997-03 ,pp. : 97-109

Elsevier

Access to resources Recommend Favorite

Consumer purchase probability of dry fermented lamb sausages

By Puttemans T.   Nemry C.   Helgesen H.   Solheim R.   Naes T.  

Food Quality and Preference, Vol. 9, Iss. 5, 1998-09 ,pp. : 295-301

Elsevier

Access to resources Recommend Favorite