Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes

Food Control

Volumn 47, Issue , 2015, Pages 231-236

  Wang, Chenjie ^a   Chang, Tong ^a   Yang, Hong ^a,b,c   Cui, Min ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b National R and D Branch Center for Conventional Freshwater Fish Processing   (China)

^c Aquatic Product Engineering and Technology Research Center of Hubei Province   (China)

Author keywords

Antibacterial mechanism; Lactic acid; SDS PAGE; Size; TEM

Indexed keywords

EID: 84904725666     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.06.034     Document Type: Article

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