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The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation

机译：盐和固化剂的存在减少了乳酸杆菌CTC 494的菌株生产，该含有潜在的香肠发酵培养物

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Frédéric Leroy; Luc de Vuyst;
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年度 1999
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1. Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions [J] . Frédéric Leroy, Kristoff Lievens, Luc De Vuyst Applied and Environmental Microbiology . 2005,第11期

机译：在香肠发酵条件下，用日本乳酸杆菌CTC 494模拟细菌抗力和无毒李斯特菌LMG 13568的失活
2. The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions [J] . Jurgen Verluyten, Winy Messens, Luc De Vuyst Applied and Environmental Microbiology . 2003,第7期

机译：用于发酵香肠生产的亚硝酸钠固化剂在厌氧条件下对产细菌素的肉发酵剂曲霉乳酸杆菌LTH 1174的抑制作用较小
3. The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent [J] . T. Rimaux, G. Vrancken, V. Pothakos, Food microbiology . 2011,第3期

机译：发酵剂乳清干酪乳杆菌CTC 494中精氨酸脱亚氨酶途径的动力学是pH依赖性的
4. Physicochemical and Microbiological Properties of Fermented Lamb Sausages using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture [C] . Irma Isnafia Arief, Z. Wulandari, E.L. Aditia International Conference on Sustainable Future for Human Security . 2014

机译：利用益生菌乳酸杆菌IIA-2C12发酵羊肉香肠的物理化学和微生物特性作为起始培养物
5. The Influence of Cover Brine Formulation and Starter Cultures on Fermented Cucumber Bloater Defect and Identification of Its Causative Agents in Fermentations Brined with Low Salt [D] . Zhai, Yawen Karen. 2019

机译：覆盖盐水配方及起始培养物对发酵黄瓜血液缺陷的影响及其鉴定盐水中发酵中的致病剂
6. The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494 a Potential Starter Culture for Sausage Fermentation [O] . Frédéric Leroy, Luc de Vuyst 1999

机译：盐和固化剂的存在降低了乳酸乳杆菌CTC 494（一种可能用于香肠发酵的发酵剂）的细菌素生产。
7. The Curing Agent Sodium Nitrite, Used in the Production of Fermented Sausages, Is Less Inhibiting to the Bacteriocin-Producing Meat Starter Culture Lactobacillus curvatus LTH 1174 under Anaerobic Conditions [O] . Verluyten, Jurgen, Messens, Winy, De Vuyst, Luc 2003

机译：用于发酵香肠生产的亚硝酸钠固化剂在厌氧条件下对产细菌素的肉发酵剂曲霉乳酸杆菌LTH 1174的抑制作用较小

The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation

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