Smoked Salmon: Intersection of Tradition, Safety, <i>Listeria monocytogenes,</i> and the Role of Bacteriocins in Biopreservation

Lactic acid bacteria (LABs) produce bacteriocins, which are increasingly recognized as effective biopreservatives for smoked salmon. These bacteriocins may help solve the ongoing problem of controlling <i>Listeria monocytogenes</i> in the smoked salmon industry. <i>L. monocytogenes</i> is a psychrot...

Popoln opis

Bibliografske podrobnosti

Principais autores:	Thyago Matheus Wojcik, Emília Maria França Lima, Dmitry Rudoy, Alexey Ermakov, Besarion Meskhi, Kirill Alexandrovich Lubchinsky, Valentina Nikolaevna Khramova, Alan Khoziev, Amina Sergoevna Dzhaboeva, Yulia Aleksandrovna Kumysheva, Oleg V. Mitrokhin, Mohamed Merzoug, Manuela Vaz-Velho, Iskra Vitanova Ivanova, Svetoslav Dimitrov Todorov
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2026-03-01
Serija:	Fishes
Teme:	smoked salmon bacteriocins biopreservation food safety <i>Listeria monocytogenes</i>
Online dostop:	https://www.mdpi.com/2410-3888/11/3/187
Oznake:	Označite Brez oznak, prvi označite!