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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

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