Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-bo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/22/10652 |