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The effect of a bacteriocin on the microbiological stability of a semi-finished liver pâté.

Vliv bakteriocinového preparátu na mikrobiologickou stabilitu játrové zavárky.

Author(s) : LUKÁSKOVÁ E., VELICHOVÁ H., BREZINA P., et al.

Type of article: Article

Summary

Samples of a semi-finished liver pâté were used as the experimental material. Samples were microbiologically analysed according to valid standards. With coliform bacteria, minimum differences between the control and the bacteriocin-containing sample were observed at the sample storage at 6 °C. The bacteriocin-based additive inhibited the proliferation of coliform bacteria in samples stored at 10 °C.

Details

  • Original title: Vliv bakteriocinového preparátu na mikrobiologickou stabilitu játrové zavárky.
  • Record ID : 2004-0784
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 41 - n. 2
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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