Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments.

@article{Budde2003LeuconostocC4,
  title={Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments.},
  author={Birgitte Bj\orn Budde and Tina Hornbaek and Tomas Jacobsen and Vibeke Barkholt and Anette Granly Koch},
  journal={International journal of food microbiology},
  year={2003},
  volume={83 2},
  pages={171-84}
}
A new culture, Leuconostoc carnosum 4010, for biopreservation of vacuum-packed meats is described. The culture originated from bacteriocin-producing lactic acid bacteria (LAB) naturally present in vacuum-packed meat products. Approximately, 72,000 colonies were isolated from 48 different vacuum-packed meat products and examined for antibacterial activity. Bacteriocin-producing colonies were isolated from 46% of the packages examined. Leuc. carnosum was the predominant bacteriocin-producing… CONTINUE READING
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