Abstract:The effect of antimicrobials produced by lactic acid bacteria (LAB) on the inhibition of Listeria monocytogenes ATCC 19111 in minced salmon was analysed and compared to the sodium lactate and bacteriophage action during storage at 6 °C. All tested additives showed a quite noticeable reduction of L. monocytogenes counts by 30–95% compared with control samples. Antimicrobials produced by the tested Enterococcus faecium strains showed moderate inhibitory activity while the greatest inhibitory activity was observe… Show more
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