Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources

Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-bo...

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Autores principales: Zhenzhen Ning, Bei Xue, Huhu Wang
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/051d87a34dd54114b436d54b6abff951
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