Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens

Autor: Valerio F. a, Lonigro S. L. a, Di Biase M. a, de Candia S. a, Callegari M. L.b, Lavermicocca P. a

Publikováno v: Journal of food science (Online) 78 (2013): 1757–1763. doi:10.1111/1750-3841.12282
info:cnr-pdr/source/autori:Valerio F. a, Lonigro S. L. a, Di Biase M. a, de Candia S. a, Callegari M. L.b, Lavermicocca P. a/titolo:Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens/doi:10.1111%2F1750-3841.12282/rivista:Journal of food science (Online)/anno:2013/pagina_da:1757/pagina_a:1763/intervallo_pagine:1757–1763/volume:78

The survival of 3 pathogens Listeria monocytogenes ATCC19115, Salmonella enterica subsp. enterica ATCC13311, and Escherichia coli ATCC8739 was evaluated over time in ready-to-eat (RTE) artichoke products processed or not with the probiotic strain Lac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::ff7c0377d184c66d424a62c393f02437
https://publications.cnr.it/doc/270957