| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5521751 | Innovative Food Science & Emerging Technologies | 2017 | 7 Pages |
Abstract
In this study, Lactobacillus fermentum R6 was found to show effective inhibition on both the growth of C. perfringens vegetative cells and the germination and outgrowth of its spores in chicken meat (PÂ <Â 0.05) under temperature abuse conditions, and also it had a minimal effect on the pH of the meat (PÂ >Â 0.05). The results reveal a potential technology for bio-protecting chicken meat from C. perfringens growth.
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Authors
Peijun Li, Shanshan Jia, Cunliu Zhou, Hongmei Fang, Conggui Chen,