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Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef
OBJECTIVE: This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. METHODS: L. sakei and L. curvatus were separately incubated in vacuumed-packaged r...
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| Publicat a: | Asian-Australas J Anim Sci |
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| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5838332/ https://ncbi.nlm.nih.gov/pubmed/29059725 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.17.0540 |
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