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Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores
The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial s...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8180847/ https://www.ncbi.nlm.nih.gov/pubmed/34108955 http://dx.doi.org/10.3389/fmicb.2021.686100 |