In vitro evaluation of the antimicrobial effect of a raw bacteriocin extract in combination with chemical preservatives employed in meat industry
Biopreservation can be defined as the foods shelf life extension employing antibacterial products like bacteriocins. The objective of this work was to determinate the efficacy of E. faecium MXVK29 bacteriocin in combination with chemical preservatives against spoilage and pathogens microorganisms. B...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2010-12-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v4n2/Nacameh_v4n2_069AguadoBautista_etal.pdf |