Determination of ATP-related compounds by HPLC to study the effect of cell-free supernatants of Lactiplantibacillus plantarum on the shelf life of sliced dry-cured ham

Author:

Tao JingORCID,Yu Bilian,Nzekoue Franks Kamgang,Zhou Xiao,Shen Qing,He Jiale,Sagratini Gianni,Huang Xiaohui,Vittori Sauro,Caprioli GiovanniORCID,Zhang Hua,Bai Yanhong

Funder

Zhengzhou University of Light Industry

Department of Science and Technology of Henan Province

Science and Technology Department of Henan Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference39 articles.

1. A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat;Alessandroni;Food Chemistry,2021

2. Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef;Arrioja-Breton;Food Control,2020

3. Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP;Bottari;Trends in Food Science & Technology,2015

4. Monitoring of cleanliness and disinfection in dairies: Comparison of traditional microbiological and ATP bioluminescence methods;Carrascosa;Food Control,2012

5. Linee Guida per l'analisi del Rischio nel campo della microbiologia degli alimenti (allegato B),2017

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