Use of Lactoperoxidase Inhibitory Effects to Extend the Shelf Life of Meat and Meat Products.
Listeria innocua
Pseudomonas fluorescens
Staphylococcus saprophyticus
TBARS
lactoperoxidase
meat products
Journal
Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893
Informations de publication
Date de publication:
17 May 2024
17 May 2024
Historique:
received:
30
04
2024
revised:
14
05
2024
accepted:
15
05
2024
medline:
25
5
2024
pubmed:
25
5
2024
entrez:
25
5
2024
Statut:
epublish
Résumé
Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase the shelf life of raw milk by inhibiting the growth of bacteria, especially
Identifiants
pubmed: 38792839
pii: microorganisms12051010
doi: 10.3390/microorganisms12051010
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : University of Chemistry and Technology, Prague
ID : This work was supported from the grant of Specific university research - grant No A1_FPBT_2024_008