Monitoring bacterial communities in ε-Polylysine-treated bighead carp (Aristichthys nobilis) fillets using culture-dependent and culture-independent techniques.

In conclusion, ε-Polylysine altered the bacterial communities and delayed quality deterioration of bighead carp fillets during chilled storage. PMID: 30166149 [PubMed - in process]

https://www.ncbi.nlm.nih.gov/pubmed/30166149?dopt=Abstract

Source: Food Microbiology - September 1, 2018 Category: Food Science Authors: Liu X, Li D, Li K, Luo Y Tags: Food Microbiol Source Type: research