Selection and Evaluation of <i>Staphylococcus xylosus</i> as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System
Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the e...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-05-01
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Series: | Microorganisms |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-2607/8/6/793 |