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Showing 1 to 2 of 2 for “"Carne - Microbiologia"”.
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Bacteriocinogenic potential of lactic acid bacteria isolates from artisanal fermented meat products
The aim of the study was isolate and characterized lactic acid bacteria (LAB) from artisanal fermented meat products through phenotypic and genotypic methodologies, searching for the selection of isolates with bacteriocinogenic potential. LAB isolates were obtained from artisanal fermented meat …
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Análise microbiológica da carne suína in natura comercializada em feiras livres da microrregião do brejo paraibano
The meat and its byproducts are sources of food for the human population worldwide, however the richness of its chemical composition makes it an important tool for development and growth of most microorganisms. Thus, the aim of this research was to evaluate the quality and level of microbiological …