Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms

Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE) seafood, for biopreservation of fresh salmon and...

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Detalles Bibliográficos
Autores principales: Stupar, Jelena, Hoel, Sunniva, Strømseth, Sigrid, Lerfall, Jørgen, Rustad, Turid, Jakobsen, Anita Nordeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559289/
https://www.ncbi.nlm.nih.gov/pubmed/37810133
http://dx.doi.org/10.1016/j.heliyon.2023.e19887

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559289/
https://www.ncbi.nlm.nih.gov/pubmed/37810133
http://dx.doi.org/10.1016/j.heliyon.2023.e19887

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