the replacement of the GL with a natural polysaccharide-based gel
allowed to stabilize Mozzarella microflora and cheese texture up to
15 days (Laurienzo et al., 2006). Recently, Quintieri et al. (2012)
provided a direct evidence of the ability of bovine lactoferrin hydrolyzed
by pepsin (LFH), containing the antimicrobial peptide lactoferricin
B (LfcinB), to delay the growth of pseudomonads and
coliforms contaminating commercialHMMozzarella cheese samples
under cold storage condition. Furthermore, antimicrobial activity of
LfcinB was registered on plasma coating functionalized surfaces
useful to obtain an active packaging for controlling the growth of
pseudomonads causing cheese spoilage (Quintieri et al., 2013a).
the replacement of the GL with a natural polysaccharide-based gelallowed to stabilize Mozzarella microflora and cheese texture up to15 days (Laurienzo et al., 2006). Recently, Quintieri et al. (2012)provided a direct evidence of the ability of bovine lactoferrin hydrolyzedby pepsin (LFH), containing the antimicrobial peptide lactoferricinB (LfcinB), to delay the growth of pseudomonads andcoliforms contaminating commercialHMMozzarella cheese samplesunder cold storage condition. Furthermore, antimicrobial activity ofLfcinB was registered on plasma coating functionalized surfacesuseful to obtain an active packaging for controlling the growth ofpseudomonads causing cheese spoilage (Quintieri et al., 2013a).
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