The use of bacteriophages against saprophytic mesophilic bacteria in minimally processed food.

Wójcicki, Michal; Zuwalski, Aleksander; Swider, Olga; Gientka, Iwona; Shymialevich, Dziyana; Blazejak, Stanislaw

Wójcicki, Michal; Zuwalski, Aleksander; Swider, Olga; Gientka, Iwona; Shymialevich, Dziyana; Blazejak, Stanislaw.

Afiliación

Wójcicki M; Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland.
Zuwalski A; Department of Food Biotechnology and Microbiology, Institute of Food Science, Warsaw University of Life Sciences, (WULS - SGGW), Warsaw, Poland.
Swider O; Department of Food Biotechnology and Microbiology, Institute of Food Science, Warsaw University of Life Sciences, (WULS - SGGW), Warsaw, Poland.
Gientka I; Department of Food Biotechnology and Microbiology, Institute of Food Science, Warsaw University of Life Sciences, (WULS - SGGW), Warsaw, Poland.
Shymialevich D; Department of Food Biotechnology and Microbiology, Institute of Food Science, Warsaw University of Life Sciences, (WULS - SGGW), Warsaw, Poland.
Blazejak S; Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland.

Acta Sci Pol Technol Aliment ; 20(4): 473-484, 2021.

Article en En | MEDLINE | ID: mdl-34724371

Asunto(s)

Bacteriófagos; Bacterias; Verduras

Palabras clave

Bioscreen C; bacteriophages (phages); food quality; minimally processed food; saprophytic bacteria

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacteriófagos Idioma: En Revista: Acta Sci Pol Technol Aliment Año: 2021 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Polonia

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