The Potential of Lactic Acid Bacteria and Dairy By-Products in Controlling <i>Campylobacter jejuni</i> in Poultry
<i>Campylobacter jejuni</i> (<i>C. jejuni</i>) is the primary <i>Campylobacter</i> species and a major cause of foodborne illness associated with poultry products. This review focuses on lactic acid bacteria (LAB), especially <i>Lactobacillus</i> species, and acid whey as a dairy by-product for <i>C...
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| Materiálatiipa: | Artigo |
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MDPI AG
2025-04-01
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| Ráidu: | Microorganisms |
| Fáttát: | |
| Liŋkkat: | https://www.mdpi.com/2076-2607/13/5/996 |
| Fáddágilkorat: |
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