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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...

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Detalles Bibliográficos
Autores principales:	Husakova, Marketa, Plechata, Michaela, Branska, Barbora, Patakova, Petra
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Microbiology
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

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