Phytic Acid against Clostridium perfringens Type A: A Food Matrix Study

This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores’ ger...

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Detalles Bibliográficos
Autores principales: Bloot, Ana Paula Marinho, Kalschne, Daneysa Lahis, Nogues, Diego Ricardo Nunes, Amaral, Joana S., Flores, Eder Lisandro Moraes, Colla, Eliane, Habu, Sascha, Baraldi, Ilton José, Canan, Cristiane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834072/
https://www.ncbi.nlm.nih.gov/pubmed/35159556
http://dx.doi.org/10.3390/foods11030406

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834072/
https://www.ncbi.nlm.nih.gov/pubmed/35159556
http://dx.doi.org/10.3390/foods11030406

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