Application of bacteriophage as food preservative to control enteropathogenic Escherichia coli (EPEC)

Abstract Objectives This study was conducted to characterize lytic bacteriophages infecting enteropathogenic Escherichia coli (EPEC) on several types of food and analyze their ability as phage biocontrol to be used as a food preservative. Characterization was done for bacteriophage morphology and st...

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Hlavní autoři:	Diana Elizabeth Waturangi, Cecillia Pingkan Kasriady, Geofany Guntama, Amelinda Minerva Sahulata, Diana Lestari, Stella Magdalena
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	BMC 2021-08-01
Edice:	BMC Research Notes
Témata:	Bacteriophages Enteropathogenic Escherichia coli (EPEC) Foodborne disease Food preservative
On-line přístup:	https://doi.org/10.1186/s13104-021-05756-9
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