机译:Inhibition of Listeria monocytogenes in cold smoked salmon by addition ofsakacin P and/or live Lactobacillus sakei cultures
Naterstad K, Norwegian Food Res Inst, MATFORSK, Osloveien 1, N-1430 As, Norway;
Lactic-acid bacteria; Processing plants; Nisin; Growth; Vacuum.; Sausage; Fermentations; Temperature; Expression; Products;