USE OF BACTERIOPHAGES FOR FOOD PROTECTION FROM MICROBIOLOGICAL SPOILAGE

  • Elhedmi Abdulkhaleg Higher Institute of Medical Professions. Al-Qarah Poli
  • Samira Guma Jrad Faculty of Physical Education and Sports Sciences, Tripoli University

الملخص

The article has been studied the ability of bacteriophages, specific to bacteria of the genus Pseudomonas to prevent microbiological spoilage of protein-containing food products not subjected to heat treatment (beef, poultry and fish). It is shown that bacteria protects these products from microbiological damage under the influence of host bacteria.

منشور
2021-04-10
كيفية الاقتباس
Abdulkhaleg, E., & Jrad, S. G. (2021). USE OF BACTERIOPHAGES FOR FOOD PROTECTION FROM MICROBIOLOGICAL SPOILAGE. الأستاذ, (19). استرجع في من https://uotpa.org.ly/alostath/index.php/alostath/article/view/221
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