Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat a...
Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobia...
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Full title
Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products
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TN_cdi_doaj_primary_oai_doaj_org_article_1bd095f4f78a49fcacdc6239091d650a
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1bd095f4f78a49fcacdc6239091d650a
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ISSN
2076-2607
E-ISSN
2076-2607
DOI
10.3390/microorganisms10102058
