The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters

  1. Nieto-Lozano, J.C.
  2. Reguera-Useros, J.I.
  3. Peláez-Martínez, M.d.C.
  4. Sacristán-Pérez-Minayo, G.
  5. Gutiérrez-Fernández, A.J.
  6. la Torre, A.H.d.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2010

Volume: 21

Issue: 5

Pages: 679-685

Type: Article

DOI: 10.1016/J.FOODCONT.2009.10.007 GOOGLE SCHOLAR