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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

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Inhibition of nonproteolytic Clostridium botulinum with lactic acid bacteria and their bacteriocins at refrigeration

S Rodgers1, P Peiris, G Casadei

  • 1Centre for Advanced Food Research, University of Western Sydney, Blacktown Campus, Locked Bag 1797, South Penrith Distribution Centre, New South Wales 1797, Australia. s.rodgers@uws.edu.au

Journal of Food Protection
|April 17, 2003
PubMed

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