Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages

By R. Callewaert, M. Hugas, L. De Vuyst. 2000

140 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

The role and application of enterococci in food and health. (2006, methodology): “faecium CCM 4231 were used as starter cultures for the production of Spanish-style dry, fermented sausages (Callewaert et al., 2000).”
Functional meat starter cultures for improved sausage fermentation. (2006, background): “Bacteriocin-producing Enterococcus faecium strains have been included into the starter culture in Spanish-style dry fermented sausage to effectively inhibit Listeria (Callewaert et al., 2000).”
Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 2—Behaviour of pathogenic and spoilage bacteria in dual species biofilms including a bacteriocin-like-producing lactic acid bacteria (2006, background): “aureus species was reported by several authors (Callewaert et al., 2000; Cintas, Casaus, Høavarstein, Hernández, & Nes, 1997; Herranz et al., 2001).”