Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria

Seventy‐five bacterial contaminants which still persisted to cleaning system from three puff pastry production lines (dough forming, layer and filling forming, and shock freezing) were identified using 16S rDNA as seven genera of Bacillus, Corynebacterium, Dermacoccus, Enterobacter, Klebsiella, Pseu...

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Detalles Bibliográficos
Autores principales: Rumjuankiat, Kittaporn, Keawsompong, Suttipun, Nitisinprasert, Sunee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448371/
https://www.ncbi.nlm.nih.gov/pubmed/28572930
http://dx.doi.org/10.1002/fsn3.413

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448371/
https://www.ncbi.nlm.nih.gov/pubmed/28572930
http://dx.doi.org/10.1002/fsn3.413

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