Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus
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DOI: 10.1007/s10068-017-0023-4
Abstract: Lactic acid bacteria (LAB) from raw and fermented pork samples were screened for their inhibitory activity by an agar spot test in order to obtain a LAB strain with suitable property to be used as… read more here.
Keywords: raw fermented; fermented pork; pentosaceus; catalase ... See more keywords
Survivability of Clostridioides difficile spores in fermented pork summer sausage during refrigerated storage
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DOI: 10.14202/vetworld.2022.162-167
Abstract: Abstract Background and Aim: Clostridioides difficile is a spore-forming pathogen that causes serious enteric disease in humans. Strains have been isolated from food animals and meat, including pork, which suggest a potential for foodborne transmission.… read more here.
Keywords: difficile spores; pork summer; fermented pork; summer sausage ... See more keywords