Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici
Norton Komora, Cláudia Maciel, Renata A. Amaral, Rui Fernandes, Sónia Marília Castro, Jorge A. Saraiva, Paula Teixeira
Topics & Concepts
Pediococcus acidilacticiListeria monocytogenesFood scienceHydrostatic pressurePediococcusBacteriocinBacteriophagePascalizationListeriaFermentationFermentation in food processingFood microbiologyMicrobiologyBiologyLactic acidBacteriaHigh pressureLactobacillusAntimicrobialEscherichia coliBiochemistryEngineeringGeneticsLactobacillus plantarumGeneEngineering physicsPhysicsThermodynamicsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyProbiotics and Fermented Foods