Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.

International Journal of Food Microbiology

Volumn 215, Issue , 2015, Pages 179-186

  Federico, Baruzzi ^a   Pinto, Loris ^a   Quintieri, Laura ^a   Carito, Antonia ^a   Calabrese, Nicola ^a   Caputo, Leonardo ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Antimicrobial peptides; Cold storage; Spoilage bacteria; Tissue decay; Vegetable shelf life

Indexed keywords

CHYMOSIN; LACTOFERRICIN B; PAPAIN; PEPSIN A; POLYPEPTIDE ANTIBIOTIC AGENT; PROTEIN HYDROLYSATE; ANTIINFECTIVE AGENT; CHLORINE; DISINFECTANT AGENT; FOOD PRESERVATIVE; LACTOFERRIN;

ACINETOBACTER CALCOACETICUS; AEROMONAS; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; CHICORY; CRYOPRESERVATION; FOOD SPOILAGE; ICEBERG; IN VITRO STUDY; INOCULATION; LEAFY VEGETABLE; LETTUCE; NONHUMAN; PIGMENTATION; PLANT LEAF; PSEUDOMONADACEAE; PSEUDOMONAS; PSEUDOMONAS CICHORII; PSEUDOMONAS FLUORESCENS; PSEUDOMONAS JESSENII; PSEUDOMONAS KOREENSIS; PSEUDOMONAS PUTIDA; PSEUDOMONAS SIMIAE; PSEUDOMONAS VIRIDIFLAVA; VEGETABLE; WOUND; ACINETOBACTER; BACTERIAL COUNT; CLASSIFICATION; COLD; DRUG EFFECTS; FOOD CONTAMINATION; FOOD PRESERVATION; ISOLATION AND PURIFICATION; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES;

ACINETOBACTER; AEROMONAS; ANTI-BACTERIAL AGENTS; CHLORINE; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; DISINFECTANTS; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD PRESERVATIVES; LACTOFERRIN; LETTUCE; PSEUDOMONAS; VEGETABLES;

EID: 84943578881     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.09.017     Document Type: Article

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