English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of plantaricin BM-1 on the behavior of Listeria Monocytogenes in sliced brined cooked ham during refrigerated storage (4°Cand 9°C) was assessed. The combination of low storage temperature (4°C) and plantaricin can significantly reduced viable counts of L. Monocytogenes during storage (P < 0.05). When the same amount of plantaricin was applied, the growth of L. Monocytogenes in brined cooked ham stored at 4 °C was significantly slower than that in sample stored at 9°C (P < 0.01). Even combination of 1280 AU/g plantaricin and 4°C storage produced greater inhibition of L. monocytogenes than combination of 5120 AU/g plantaricin and 9°C. The combination of 4°C and 5120 AU/g plantaricin was the most effective treatment and can decrease the levels of L. monocytogenes 1.7 Log CFU/g at the end of storage. Keywords-component; refrigerated storage; plantaricin; Listeria Monocytogenes; brined cooked ham

Combined Effect of Plantaricin BM-1 and Refrigeration Storage to Control Listeria Monocytogenes Inoculated in Brined Cooked Ham