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Reducing the Foodborne Pathogens (E.coli 0157:H7 and Staphylococcus aureus) g…
The use of Tentragenococcus halophilus and zygosacchoromyces rouxii as soy sauce starter culture has been known to produce volatile aromatic and flavor confounding compounds, however none has exposed the microbial safety capability of these starter cultures. In this study, the effect of soy sauce starter inoculation against model pathogenic bacteria, staphylococcus aureus.
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- xi; 51p; illus;30cm
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- BT 21-002
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