Decarboxylase-positive strains isolated from rabbit meat and their sensitivity to enterocins.

Journal: Food science & nutrition
Published Date: Mar 29, 2016

Abstract

BACKGROUND: The objective of the study was to determine sensitivity of strains from rabbit meat to enterocins.

Authors

  • Andrea Lauková
    Institute of Animal Physiology Slovak Academy of Sciences Šoltésovej 4-6 Košice 040 01 Slovakia.
  • Renata Szabóová
    University of Veterinary Medicine and Pharmacy Komenského 73 Košice 041 83 Slovakia.
  • Pavel Pleva
    Department of Environmental Protection Engineering Faculty of Technology Tomáš Bat'a University in Zlín T.G. Masaryka 5555 Zlín 760 01 Czech Republic.
  • Leona Buňková
    Department of Environmental Protection Engineering Faculty of Technology Tomáš Bat'a University in Zlín T.G. Masaryka 5555 Zlín 760 01 Czech Republic.
  • Ľubica Chrastinová
    Department of Nutrition National Agricultural and Food Centre Hlohovecká 2 Nitra-Lužianky 7949 41 Slovakia.

Keywords

No keywords available for this article.

External Resources

Popular Topics
Recent Journals