| lactic acid bacteria isolated from artisanal dry sausages: characterization of antibacterial compounds and study of the factors affecting bacteriocin production. | lactic acid bacteria (lab) were isolated from artisanal dry sausages sampled from north-eastern region of chaco, argentina. among 141 isolates, 27 showed antimicrobial activity against listeria innocua, staphyloccus aureus or brochothrix spp. one isolate, identified as lb. curvatus/sakei, produced bacteriocin like substances (blis). these blis were heat stable, effective after refrigerated storage and freeze/thaw cycles and even active against pathogens when produced under refrigeration at 3% na ... | 2010 | 21131135 |