Lactoferrin as an antimicrobial against Salmonella enterica and Escherichia coli O157:H7 in raw milk

Improper storage conditions or processing of milk leads to potential spoilage and illness, due in part to temperature abuse, allowing bacteria present to grow and spoil the product. However, certain proteins naturally found in raw milk, such as lactoferrin, have reported antibacterial properties. Th...

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Detalles Bibliográficos
Autores principales: Biernbaum, Erika N., Gnezda, Anita, Akbar, Samina, Franklin, Rose, Venturelli, Paul A., McKillip, John L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Dairy Foods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623761/
https://www.ncbi.nlm.nih.gov/pubmed/36339505
http://dx.doi.org/10.3168/jdsc.2020-0030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623761/
https://www.ncbi.nlm.nih.gov/pubmed/36339505
http://dx.doi.org/10.3168/jdsc.2020-0030

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