Aymerich, T <br/><br/>
Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages.  [electronic resource] 

 -  Journal of applied microbiology  Apr 2000 
 - 686-94 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1364-5072 
<br/><br/><label>Standard No.: </label>10.1046/j.1365-2672.2000.01012.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacteriocins--biosynthesis<br/>Culture Media<br/>Enterococcus faecium--growth & development<br/>Fermentation<br/>Food Additives<br/>Hydrogen-Ion Concentration<br/>Listeria--growth & development<br/>Meat Products--microbiology<br/>Temperature