Benkerroum, Daoudib, and Kamala (2003) investigated the possibility
of developing a bacteriocin-producing starter culture that inhibits
intentionally introduced Listeria monocytogenes ATCC 7644
throughout fermentation and storage of sausage at refrigeration
(7 °C) or at room temperatures (22 °C). Samples stored at room temperature
spoiled 2 days earlier than those stored at 7 °C regardless of
the bacteriocin-production phenotype