| 摘要 |
The present invention shows for the first time that lactic acid bacteria and/or their produced antimicrobial compounds can significantly reduce the survival of C. jejuni at low temperatures. Lactobacillus salivarius VH02 and Lactobacillus salivarius VHO7, isolated from chicken caeca, produce anti- Campylobacter compound(s), which can efficiently reduce or kill C. jejuni under cool conditions, as well as under optimal growth conditions. The results encourage the possibility of exploring these compounds in a chicken meat bio-reservative context. |
