Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

BACKGROUND: Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besides changing its organoleptic characteristics als...

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Detalles Bibliográficos
Autores principales: Gavrilova, Elizaveta, Anisimova, Elizaveta, Gabdelkhadieva, Alsu, Nikitina, Elena, Vafina, Adel, Yarullina, Dina, Bogachev, Mikhail, Kayumov, Airat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6839075/
https://www.ncbi.nlm.nih.gov/pubmed/31703621
http://dx.doi.org/10.1186/s12866-019-1618-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6839075/
https://www.ncbi.nlm.nih.gov/pubmed/31703621
http://dx.doi.org/10.1186/s12866-019-1618-0

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