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Inhibitory Effect of Substances Produced by Native Lactococcus lactis Strains of Tropical Fruits towards Food Pathogens

The use of peptides produced by lactic acid bacteria (LAB) as antimicrobial agents in food emerged from the increasing need of replacing chemicals with natural substances to ensure their safety and quality. A total of 30 LAB belonging to the genus Lactococcus sp. (10) and Enterococcus sp. (20) were...

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Detalles Bibliográficos
Autores principales: Tenea, Gabriela Nicoleta, Hurtado, Pamela, Ortega, Clara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6195891/
https://www.ncbi.nlm.nih.gov/pubmed/30386755
http://dx.doi.org/10.3746/pnf.2018.23.3.260

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