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Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus
Lactic acid bacteria (LAB) from raw and fermented pork samples were screened for their inhibitory activity by an agar spot test in order to obtain a LAB strain with suitable property to be used as meat starter cultures. Among the 174 isolates, 73 were positive to inhibit at least one of the seven in...
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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2017
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049486/ https://ncbi.nlm.nih.gov/pubmed/30263525 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0023-4 |
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