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Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d611aa43fc9170b3d6e434f672688077
https://doi.org/10.1016/j.ijfoodmicro.2020.108886
https://doi.org/10.1016/j.ijfoodmicro.2020.108886
Publikováno v:
Applied microbiology and biotechnology. 102(15)
Nisin is a bacteriocin produced by Lactococcus lactis that has been approved by the Food Drug Administration for utilization as a GRAS status food additive. Nisin can inhibit spore germination and demonstrates antimicrobial activity against Listeria,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ff8fca690a448ac39a592897f8d17a6
https://pubmed.ncbi.nlm.nih.gov/29850958
https://pubmed.ncbi.nlm.nih.gov/29850958
Autor:
Ömer Şimşek, Burcu Özel
Publikováno v:
Volume: 15, Issue: 3 288-299
Akademik Gıda
Akademik Gıda
Gıda muhafaza yöntemlerininbirlikte kullanılması, gıda kalitesini ve güvenliğini artırmaktadır. Bu nedenleengeller teknolojisi kapsamında çeşitli doğal koruyucular kullanılarakmikrobiyal risk ortadan kaldırılmaya çalışılmaktadır.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::032bfd246a962f20445f0f3d12d34f74
https://dergipark.org.tr/tr/pub/akademik-gida/issue/31629/345270
https://dergipark.org.tr/tr/pub/akademik-gida/issue/31629/345270