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...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2025-04-01
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| Sraith: | Microorganisms |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2076-2607/13/5/996 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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