Inhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous Microbiota of Fresh Beef

In this study, the effect of lactococcin BZ on microbiological quality of fresh beef is investigated. For this purpose, the meat samples were treated with various amounts of lactococcin BZ (200–2500 AU/mL), a bacteriocin produced by Lactococcus lactis spp. lactis BZ, and kept at 4–5 °C for 12 days....

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Zeliha Yıldırım, Sabire Yerlikaya, Nilgün Öncül, Tuba Sakin
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Цуврал:	Food Technology and Biotechnology
Нөхцлүүд:	bacteriocin lactococcin BZ beef microbiological quality Listeria innocua
Онлайн хандалт:	https://hrcak.srce.hr/file/243787
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!