Inhibition of Salmonella spp. isolated from mango using bacteriocin-like produced by lactobacilli Inhibición de Salmonella spp. aislada de mango usando sustancias tipo bacteriocinas producidas por lactobacilos

CYTA - Journal of Food

Volumn 7, Issue 3, 2009, Pages 181-187

  Ragazzo Sanchez, J A ^a   Sanchez Prado, L ^a   Gutierrez Martinez P ^a   Luna Solano, G ^c   Gomez Gil, B ^b   Calderon Santoyo, M ^a  

^a LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^c INSTITUTO TECNOLÓGICO DE ORIZABA   (Mexico)

Author keywords

Bacteriocins; Gram negative pathogens; Inhibition; Mango; Salmonella

Indexed keywords

BACTERIOCINS; GRAM-NEGATIVE PATHOGENS; INHIBITION; LACTOBACILLUS PLANTARUM; MANGO; PACKAGING PROCESS; SALMONELLA SPP; TAP WATER;

SODIUM CHLORIDE; WASHING;

SALMONELLA;

LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; NEGIBACTERIA; SALMONELLA; SALMONELLA SP.;

EID: 77955060163     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903010276     Document Type: Article

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