Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon
The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). E...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Texto completo: | http://hdl.handle.net/10400.14/2848 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/2848 |