Showing papers by "Marta Hugas published in 1998"
TL;DR: In this paper, the production of sakacin K by Lactobacillus sakei CTC494 at different temperatures and pH was evaluated before its application as a bioprotective culture against Listeria in different meat-based food packaging systems, that is, oxygen-permeable film, under vacuum and under a modified atmosphere.
111 citations
TL;DR: This review aims to present the current state of the art in terms of bacteriocinogenic lactic acid bacteria associated with fresh and fermented meat products, describe the biochemical and genetic characteristics of their bacteriOCins and the potential use of bacteriaiocins production of meat products.
Abstract: Meat consumption is of great economical importance. Several lactic acid bacteria associated with meat products are important natural bacteriocin producers. Bacteriocins are proteinaceous antag onistic substances considered to be important in the control of spoilage and pathogenic microor ganisms. This review aims to present the current state of the art in terms of bacteriocinogenic lactic acid bacteria associated with fresh and fermented meat products, describe the biochemical and genetic characteristics of their bacteriocins and the potential use of bacteriocins production of meat products.
55 citations