Nilgün Öncül

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
In this study, the effect of lactococcin BZ on microbiological quality of fresh beef is investigated. For this purpose, the meat samples were treated with various amounts of lactococcin BZ (200-2500 AU/mL), a bacteriocin produced by Lactococcus lactis spp. lactis BZ, and kept at 4-5 °C for 12 days. During storage, the microbiological properties of the meat(More)
  • 1