Inactivation of Foodborne Pathogens by Lactiplantibacillus Strains during Meat Fermentation: Kinetics and Mathematical Modelling

This study examined the effect of beef fermentation with Lactiplantibacillus paraplantarum (L) PTCC 1965, Lactiplantibacillus (L) plantarum subsp. plantarum PTCC 1745, and Lactiplantibacillus (L) pentosus PTCC 1872 bacteria on the growth of pathogenic bacteria, including Salmonella (S) Typhi PTCC 16...

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Detalles Bibliográficos
Autores principales: Hashemi, Seyed Mohammad Bagher, Roohi, Reza, Akbari, Masoud, Di Natale, Alessandra, Conte, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486981/
https://www.ncbi.nlm.nih.gov/pubmed/37685083
http://dx.doi.org/10.3390/foods12173150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486981/
https://www.ncbi.nlm.nih.gov/pubmed/37685083
http://dx.doi.org/10.3390/foods12173150

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