https://www.sciencedirect.com/topics/medicine-and-dentistry/streptococcus-salivarius
Wonder if it will be included in salami cultures??
Wonder if it will be included in salami cultures??
New? Some of these are more than 3 years oldhttps://www.sciencedirect.com/topics/medicine-and-dentistry/streptococcus-salivarius
Wonder if it will be included in salami cultures??
Split hairs much? It's new to me....New? Some of these are more than 3 years old
Take your lab coat off then take the audience on this website into account and think about my post....I am a research scientist so "new" is usually in the last few months :-)
Chr. Hansen makes a few starter cultures that contain bactoceriocin producing bacteria Lactobacillus Sakei and Pediococcus Acidilactici. But fermentation temp. must be 75*F or higher....Bacteriocin Producing Bacteria Isolated from Turkish Traditional Sausage Samples
Elif Erkaya1, Berna Genc2, Sumeyya Akbulut1, Gulsah Adiguzel3, Mehmet Akif Omeroglu1, Hakan Ozkan1 and Ahmet Adiguzel1*Article: 6416 | Pages: 1567-1576 Abstract|Full Text| PDF| XML https://doi.org/10.22207/JPAM.14.2.55microbiologyjournal.org
Bacteriocin Producing Bacteria Isolated from Turkish Traditional Sausage Samples