Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations associated with conventional microbial control methods,...

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Detalles Bibliográficos
Autores principales: Ibrahim, Salam A., Ayivi, Raphael D., Zimmerman, Tahl, Siddiqui, Shahida Anusha, Altemimi, Ammar B., Fidan, Hafize, Esatbeyoglu, Tuba, Bakhshayesh, Reza Vaseghi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701396/
https://www.ncbi.nlm.nih.gov/pubmed/34945682
http://dx.doi.org/10.3390/foods10123131

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701396/
https://www.ncbi.nlm.nih.gov/pubmed/34945682
http://dx.doi.org/10.3390/foods10123131

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