Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB)...

Descripción completa

Detalles Bibliográficos
Autores principales: Bhattacharya, Dipanwita, Nanda, Pramod Kumar, Pateiro, Mirian, Lorenzo, José M., Dhar, Pubali, Das, Arun K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9611938/
https://www.ncbi.nlm.nih.gov/pubmed/36296334
http://dx.doi.org/10.3390/microorganisms10102058

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9611938/
https://www.ncbi.nlm.nih.gov/pubmed/36296334
http://dx.doi.org/10.3390/microorganisms10102058

Ejemplares similares