Lactococcus lactis ssp. lactis as Protective Culture in Vacuum-Packed Raw Salmon (Salmo salar)
作者： Fandi Ibrahim , Satu Vesterlund
DOI: 10.1080/10498850.2012.747579
关键词: Microbiology 、 Salmo 、 Vacuum packed 、 Food science 、 Food spoilage 、 Lactic acid 、 Bacteria 、 Biopreservation 、 Biology 、 Shelf life 、 Lactococcus lactis
摘要: … lactis followed by Lactobacillus plantarum Lp-115 and Bifidobacterium lactis -04 (Table 3). L. lactis inhibited the growth of 27 indicator strains and delayed the lag phase of 25 indicator …
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