Characterization of Bacteriocin-like Substances
produced by Carnobacterium maltaromaticum MMF-32 and KOPRI 25789
(Sprache: Englisch)
Seafood permits the transmission of many bacterial pathogens. With the expansion of demand for seafood products, there has been considerable challenges related to preservation/spoilage. The demand for high quality and safe food is growing. This includes...
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Seafood permits the transmission of many bacterial pathogens. With the expansion of demand for seafood products, there has been considerable challenges related to preservation/spoilage. The demand for high quality and safe food is growing. This includes food without chemical preservatives. The use of of lactic acid bacteria (LAB) and their antibacterial substances for biopreservation and to improve the microbiological safety of food is in vogue. Therefore, the main objective of this study is to evaluate the inhibitory spectra of lactic acid bacteria against food-borne pathogens and food spoilage organisms.
Bibliographische Angaben
- Autor: Ngozi Izuchukwu
- 2018, 108 Seiten, Masse: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6139832012
- ISBN-13: 9786139832019
Sprache:
Englisch
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