Evaluation of Lactococcus lactis subsp. lactis as protective culture for active packaging of non-fermented foods: Creamy mushroom soup and sliced cooked ham
Laura Settier-Ramírez, Gracia López‐Carballo, Rafael Gavara, Pilar Hernández‐Muñoz
Topics & Concepts
Food scienceLactococcus lactisChemistryListeria monocytogenesGelatinAgarMushroomPolyvinyl alcoholBiopreservationLactic acidAntimicrobialBacteriaBiologyOrganic chemistryBiochemistryBacteriocinGeneticsProbiotics and Fermented FoodsNanocomposite Films for Food PackagingListeria monocytogenes in Food Safety