Inhibition of spoilage and toxigenic Bacillus species in dough from wheat flour by the cyclic peptide enterocin AS-48
Author:
Funder
the Spanish Ministry of Education
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference40 articles.
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2. A simple method for semi-preparative-scale production and recovery of enterocin AS-48 derived from Enterococcus faecalis subsp. liquefaciens A-48-32;Abriouel;Journal of Microbiological Methods,2003
3. Bacillus subtilis and B.mojavensis strains connected to food poisoning produce the heat stable toxin amylosin;Apetroaie-Constantin;Journal of Applied Microbiology,2009
4. Bacillus spore contamination associated with commercial bread manufacture;Bailey;Food Microbiology,1993
5. Microbiological quality of filled pasta in relation to the nature of heat treatment;Chaves Lopez;Journal of Food Protection,1998
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