Inhibition of Bacillus cereus by garlic (Allium sativum) essential oil during manufacture of white sufu, a traditional Chinese fermented soybean curd
Zekun Jin, Li Li, Yin Zheng, Peipei An
Topics & Concepts
Bacillus cereusFood scienceFermentationCereusAllium sativumChemistryLactic acidLeuconostocLactococcusBacteriaBiologyBotanyLactococcus lactisLactobacillusGeneticsGarlic and Onion StudiesEssential Oils and Antimicrobial ActivityProbiotics and Fermented Foods