Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany

• Lene Bungenstock ,

  Contributed equally to this work with: Lene Bungenstock, Felix Reich

  Roles Conceptualization, Data curation, Formal analysis, Investigation, Visualization, Writing – original draft

  * E-mail: lene.bungenstock@tiho-hannover.de

  Affiliation Institute of Food Quality and Food Safety, Research Center for Emerging Infections and Zoonoses (RIZ), Hannover, Germany

  http://orcid.org/0000-0001-8435-3310

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• Amir Abdulmawjood,

  Roles Supervision, Writing – review & editing

  Affiliation Institute of Food Quality and Food Safety, Research Center for Emerging Infections and Zoonoses (RIZ), Hannover, Germany

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• Felix Reich

  Contributed equally to this work with: Lene Bungenstock, Felix Reich

  Roles Conceptualization, Supervision, Writing – review & editing

  Affiliations Institute of Food Quality and Food Safety, Research Center for Emerging Infections and Zoonoses (RIZ), Hannover, Germany, German Federal Institute for Risk Assessment, Berlin, Germany

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