[PDF][PDF] The effects of lactococcus lactis subsp. lactis and its supernatant on some bacteriological and sensory values in rainbow trout (Onchorhynchus mykiss) fillets
AA Anbi, V Razavilar, MN Naghadehi… - Microbiology …, 2018 - pdfs.semanticscholar.org
Abstract Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells
and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in
Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum-
packaged storage at 4 C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in
Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method.
L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its …
and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in
Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum-
packaged storage at 4 C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in
Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method.
L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its …