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pro vyhledávání: '"Ezequiel Hernandez-Mendoza"'
Autor:
Ezequiel Hernandez-Mendoza, Etna Aida Peña-Ramos, Vijay K. Juneja, Miguel Ángel Martínez-Téllez, Humberto González-Ríos, María de la Cruz Paredes-Aguilar, Martin Valenzuela-Melendres, Emmanuel Aispuro-Hernández
Publikováno v:
Microbiology Research, Vol 15, Iss 2, Pp 889-899 (2024)
Lactic acid bacteria (LAB) can produce peptides known as bacteriocins with antagonistic activity against foodborne pathogens. The potential of LAB isolated from the surface of jalapeno peppers to produce bacteriocins with antagonistic activity agains
Externí odkaz:
https://doaj.org/article/82b5a4785780461ea9a79bb2461af145
Autor:
Ezequiel Hernandez-Mendoza, Etna Aida Peña-Ramos, Vijay K. Juneja, Martin Valenzuela-Melendres, Maria Susana Scheuren-Acevedo, Marangeli Osoria
Publikováno v:
Journal of Food Protection, Vol 86, Iss 5, Pp 100086- (2023)
Mild cooking thermal treatments, like sous-vide, can compromise ground meat entrees such as meatballs with chipotle sauce, especially when salt levels are reduced during its preparation. Listeria monocytogenes is a thermoresistant pathogen that can b
Externí odkaz:
https://doaj.org/article/cd3b50d4327145d1a0f32ad9423c80ad