Food and Nutrition Sciences

Vol.5 No.22(2014), Paper ID 51997, 9 pages

DOI:10.4236/fns.2014.522224

 

Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat

 

Soma Barman, Ranjan Ghosh, Narayan C. Mandal

 

Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, India
Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, India
Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, India

 

Copyright © 2014 Soma Barman, Ranjan Ghosh, Narayan C. Mandal et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Barman, S. , Ghosh, R. and Mandal, N. (2014) Use of Bacteriocin Producing Lactococcus lactis subsp. lactis LABW4 to Prevent Listeria monocytogenes Induced Spoilage of Meat. Food and Nutrition Sciences, 5, 2115-2123. doi: 10.4236/fns.2014.522224.

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