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Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany
With regards to the frequently reported findings of spoilage bacteria and pathogens in various foods there is a need to explore new ways to control hazards in food production and to improve consumer safety. Fermented sausages from traditional and industrial production in Germany were screened for la...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7065787/ https://www.ncbi.nlm.nih.gov/pubmed/32160253 http://dx.doi.org/10.1371/journal.pone.0230345 |