BioProject

Carnobacterium maltaromaticum is a non starter lactic acid bacterium (NSLAB) frequently colonizing food products, i. More...

Carnobacterium maltaromaticum is a non starter lactic acid bacterium (NSLAB) frequently colonizing food products, i.e. meat, sea and dairy food. This psychrophilic bacterium can grow at temperature as low as 2-4°C in meat and cheese. The beneficial effect of this bacterium on ripened soft cheese allowed to propose this bacterium as adjunct cultures for soft and semihard cheese technologies. C. maltaromaticum has been extensively studied as protective cultures, and some strains are thus able to inhibit the growth of Listeria monocytogenes by producing bacteriocins. For these reasons, C. maltaromaticum is Generally Recognized As Safe in the USA and is considered as a microorganism with technological beneficial use in EU. Less...