Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine

Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory co...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 4 vom: 07. Juni, Seite 295-302
1. Verfasser:	Luz, C (VerfasserIn)
Weitere Verfasser:	Torrijos, R, Quiles, J M, Mañes, J, Meca, G
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article spp. Polylysine antifungal activity mozzarella cheese shelf life extension Anti-Infective Agents Antifungal Agents 25104-18-1