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 /

Ítems similars

• Oxygen-dependent regulation of the expression of the catalase gene katA of lactobacillus sakei LTH677 /
• Enabling sodium batteries using lithium-substituted sodium layered transition metal oxide cathodes /
• A fluorescent chemosensor for sodium based on photoinduced electron transfer /
• The effects of increasing the sodium content of grass or concentrates on the nutrition of sheep /
  per: Phillips, C. J. C.
• Dry-cured meat products
  per: Toldrá, Fidel
  Publicat: (2002)