Incorporating fermented by-products of Lactobacillus diolivorans in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams

Author:

Portillo Hector A.,Howlader Md Shamim,Campbell Yan L.,French Todd,Kim Taejo,Goddard Jerome,Hassan El BarbaryORCID,Schilling M. Wes

Funder

MAFES

USDA NRI Methyl Bromide Transitions Program

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference27 articles.

1. Efficacy of selected food-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry-cured hams;Abbar;Pest Manag. Sci.,2016

2. Glycerol assimilation and production of 1,3-propanediol by Citrobacter amalonaticus Y19;Ainala;Appl. Microbiol. Biotechnol.,2013

3. Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol;Bullerman;J. Food Sci.,1977

4. Mite control and sensory evaluations of dry cured hams with food grade coatings;Campbell;Meat and Muscle Biology,2017

5. Antibacterial and antifungal properties of propylene glycol, hexylene glycol, and 1,3-butylene glycol in vitro;Kinnunen;Acta Derm. Venereol.,1991

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