La Bioconservació en productes carnis

Authors

  • Margarita Garriga

Abstract

Lactic acid bacteria have a long history of safe use in foods as indigenous natural microflora in several food products. Bacteriocinogenic starter cultures and/or their bacteriocins can act as extra hurdles to food pathogens, thus enhancing preservation and wholesomeness of meat products against Listeria monocytogenes.

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Published

2006-07-06

How to Cite

Garriga, M. (2006). La Bioconservació en productes carnis. TECA: Tecnologia I Ciència Dels Aliments, (9), 12–19. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/3674.001

Issue

No. 9 (2006): maig

Section

Science

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