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Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 Retards Pathogenic Bacteria in Beef Meatball Stored at Room Temperature
Lactobacillus plantarum Pathogenic Bacteria
2016/6/2
This study aims to demonstrate the efficiency of antibacterial activity of plantaricin IIA-1A5 in meatball when stored at room temperature. The results revealed addition of plantaricin IIA-1A5 to meat...
The Fate of Potentially Pathogenic Bacteria in Swiss Hard and Semihard Cheeses Made from Raw Milk
cheese raw milk pathogenic bacteria hygienic safety
2008/3/22
This study examined the ability of potentially pathogenic bacteria to grow and to survive during the manufacture and ripening of Swiss hard and semihard cheese varieties made from raw milk. The result...
