Optimization of production of the bacteriocin sakacin P by Lactobacillus sakei; cultural conditions and genetics

alimentos bacteriocinas bacteriocine bacteriocins biological production carne chlorure de sodium control methods crecimiento croissance cultivos iniciadores culture media culture starter culture techniques fermentation foods genetically modified microorganisms growth isolation lactobacillus sake listeria monocytogenes meat medio de cultivo metabolites metabolitos microorganismos modificados genetic milieu de culture nutrientes nutrients pathogens peptide peptides ph plasmide plasmidios plasmids production biologique produit alimentaire sodium chloride starter cultures substance nutritive technique de culture temperatura temperature viande