Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage-Reference-Cited by-同舟云学术

Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage

Published:2020-04-30 Issue:12 Volume:57 Page:4395-4403
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Soyer Ferda^ORCID,Keman Deniz,Eroğlu Erdal,Türe Hasan

Funder

TUBITAK

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04476-5.pdf

Reference34 articles.

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3. Bellamy W, Takase M, Yamauchi K, Wakabayashi H, Kawaseand K, Tomita M (1992) Identification of the bactericidal domain of lactoferrin. Biochim Biophys Acta 1121:130–136. https://doi.org/10.1016/0167-4838(92)90346-F

4. Bozin B, Mimica-Dukic N, Samojlik I, Jovin E (2007) Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiace) essential oils. J Agric Food Chem 55:7879–7885. https://doi.org/10.1021/jf0715323

5. Braden CR (2006) Salmonella enterica serotype enteritidis and eggs: a national epidemic in the United States. Clin Infect Dis 43:512–517. https://doi.org/10.1086/505973

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