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FCP: i vegetali pronti, freschi e belli grazie ai batteri

Novembre 21, 2020 di Ilaria G. Giuliani

Difensore di salubrità ed appetibilità dei vegetali freschi confezionati, il Lactobacillus rhamnosus. Terreno di scontro microbico, gli FCP.

Tag Astrovirus, Capsicum annuum L. var. grossum (L.) Sendt, E. coli, Erwinia sp., FCP, fresh cut products, funghi, IV gamma, Lactobacillus rhamnosus, Listeria monocytogenes, MRSA, MRSB, norovirus, PDA, Pectobacterium, Pseudomonas aeruginosa, ready to eat, rotavirus, S. typhimurium, Salmonella, Shigella spp, tossina di Shiga, TSB, veggie, Xanthomonas, Yersinia enterocolitica Lascia un commento

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Microbiologia Italia
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Articoli
Microrganismi
- Batteri
- Virus
- Funghi
- Parassiti
- Alghe
- Archaea
Area Didattica
Altro di Microbiologia

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