Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models (2018)
- Authors:
- USP affiliated authors: LANDGRAF, MARIZA - FCF ; FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2018.04.082
- Subjects: LISTERIA; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 95, p. 167-171, 2018
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
BARBOSA, M S et al. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, v. 95, p. 167-171, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.04.082. Acesso em: 31 mar. 2026. -
APA
Barbosa, M. S., Jurkiewicz, C., Landgraf, M., Todorov, S. D., & Franco, B. D. G. de M. (2018). Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models. LWT Food Science and Technology, 95, 167-171. doi:10.1016/j.lwt.2018.04.082 -
NLM
Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082 -
Vancouver
Barbosa MS, Jurkiewicz C, Landgraf M, Todorov SD, Franco BDG de M. Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4°C: Tests in food models [Internet]. LWT Food Science and Technology. 2018 ; 95 167-171.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/j.lwt.2018.04.082 - Microbiological testing for the proper assessment of the hygiene status of beef carcasses
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