Growth potential ofSalmonella infantis andEscherichia coli in fermenting tempeh made from horsebean, pea and chickpea and their inhibition byLactobacillus plantarum
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
1. Antibacterial activity of plantaricin SIK-83, a bacteriocin produced by Lactobacillus plantarum
2. Inhibitory Effect of Lactobacillus plantarum on Salmonella infantis, Enterobacter aerogenes and Escherichia coli during Tempeh Fermentation
3. INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: STREPTOCOCCUS DIACETILACTIS VERSUS FOOD PATHOGENS1,2
4. Modification of tempeh with the addition of bakla (Vicia faba Linn)
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