Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese

Food Microbiology

Volumn 31, Issue 1, 2012, Pages 64-71

  Quintieri, Laura ^a   Caputo, Leonardo ^a   Monaci, Linda ^a   Deserio, Domenico ^a   Morea, Maria ^a   Baruzzi, Federico ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Lactoferricin; Lactoferrin; Orbitrap mass spectrometer; Spoilage bacteria control

Indexed keywords

ANTIINFECTIVE AGENT; LACTOFERRICIN B; LACTOFERRIN; PEPSIN A;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CATTLE; CHEESE; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY;

ANIMALS; ANTI-INFECTIVE AGENTS; BACTERIA; CATTLE; CHEESE; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LACTOFERRIN; MICROBIAL SENSITIVITY TESTS; PEPSIN A;

BACTERIA (MICROORGANISMS); BOVINAE; ESCHERICHIA COLI;

EID: 84859155625     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.02.015     Document Type: Article

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