Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling
Jumana Mahmud, Peter Muranyi, Stéphane Salmieri, Monique Lacroix
Topics & Concepts
Lactobacillus sakeiAntimicrobialFood spoilageFood scienceListeria monocytogenesLeuconostoc mesenteroidesMeat spoilageBroth microdilutionBacteriaPathogenic bacteriaSalmonellaMicrobiologyBiologyFood microbiologyLactobacillusLactic acidMinimum inhibitory concentrationFermentationGeneticsEssential Oils and Antimicrobial ActivityAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality