Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef

Author:

Arrioja-Bretón D.,Mani-López E.,Palou E.,López-Malo A.

Funder

National Council for Science and Technology (CONACyT) of Mexico

Universidad de las Americas Puebla

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Occurrence of Staphylococcus aureus and evaluation of anti-staphylococcal activity of Lactococcus lactis subsp. lactis in ready-to-eat poultry meat;Akbar;Annals of Microbiology,2014

2. Marination to improve functional properties and safety of poultry meat;Alvarado;The Journal of Applied Poultry Research,2007

3. Antimicrobial activity of Lactobacillus species isolated from Algerian raw goat's milk against Staphylococcus aureus;Anas;World Journal of Dairy & Food Sciences,2008

4. Official methods of analysis of AOAC international,2000

5. Antimicrobial activity and physical properties of protein films added with cell-free supernatant of Lactobacillus rhamnosus;Beristain-Bauza;Food Control,2016

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