Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany-Reference-Cited by-同舟云学术

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

Published:2020-03-11 Issue:3 Volume:15 Page:e0230345
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Bungenstock Lene^ORCID,Abdulmawjood Amir,Reich Felix

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference46 articles.

1. Utilization of microbes to process and preserve meat;FK Lücke;Meat Sci,2000

2. What can starter- and safety cultures afford? A literature review;FK Lücke;Fleischwirtschaft,2015

3. Traditional 'air-dried' fermented sausages from central Germany.;FK Lücke;Food Microbiol,2012

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