Browsing EQA - Escola de Química e Alimentos by Subject "Lactobacillus sakei 2a"
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Bacteriocinogenic Effect of Lactobacillus sakei 2a on Microbiological Quality of Fermented Sardinella brasiliensis
(2003)Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it’s effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations ... -
Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a
(2005)Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it’s effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl ...