This strain showed high activity in fresh goat cheese (11–15 mm inhibition zone) having the ability to prevent the development of S. aureus, also reducing the inoculum level of pathogen by about 1 log cycle. These results revealed that this strain could be a promising biopreservative starter for the dairy industry. To the author ’s knowledge, this is the first report of L. plantarum being isolated in salted dried camel meat.
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Application of bacteriocin producing lactic acid bacteria isolated from salted dried camel meat (el kadid) in the preservation of goat cheese against staphylococcus aureus
Application of bacteriocin producing lactic acid bacteria isolated from salted dried camel meat (el kadid) in the preservation of goat cheese against staphylococcus aureus
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Biotechnology and food sciences Bacteriocin producing lactic acid bacteria Salted dried camel meat Goat cheese against staphylococcus aureus Staphylococcus aureusTài liệu có liên quan:
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