Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on <i>Enterococcus faecium</i> Isolated from Vacuum-Packed Cured Sausage
In this work, <i>Enterococcus faecium,</i> the specific spoilage organism responsible for bloating spoilage of sliced vacuum-packed cured emulsion-type sausage, was isolated and identified through molecular and biochemical techniques, and then the antibacterial activities of savory-loade...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/2/341 |