Effectiveness of a Phage Cocktail as a Potential Biocontrol Agent against Saprophytic Bacteria in Ready-To-Eat Plant-Based Food
Michał Wójcicki(Institute of Agricultural and Food Biotechnology), Edyta Juszczuk‐Kubiak(Institute of Agricultural and Food Biotechnology), Olga Świder(Institute of Agricultural and Food Biotechnology), Stanisław Błażejak(Warsaw University of Life Sciences), Iwona Gientka(Warsaw University of Life Sciences), Paulina Emanowicz(Institute of Agricultural and Food Biotechnology), Paulina Średnicka(Institute of Agricultural and Food Biotechnology), Dziyana Shymialevich(Institute of Agricultural and Food Biotechnology), Hanna Cieślak(Institute of Agricultural and Food Biotechnology), Barbara Sokołowska(Institute of Agricultural and Food Biotechnology), Artur Wardaszka(Institute of Agricultural and Food Biotechnology)
Cited by 23
Related Papers
Current Knowledge on the Importance of Selenium in Food for Living Organisms: A Review
|Molecules|2016|433
Molecular Aspects of the Functioning of Pathogenic Bacteria Biofilm Based on Quorum Sensing (QS) Signal-Response System and Innovative Non-Antibiotic Strategies for Their Elimination
|International Journal of Molecular Sciences|2024|120
Probiotics as a biological detoxification tool of food chemical contamination: A review
|Food and Chemical Toxicology|2021|119
Effect of exogenous stress factors on the biosynthesis of carotenoids and lipids by Rhodotorula yeast strains in media containing agro-industrial waste
|World Journal of Microbiology and Biotechnology|2019|102
Biotechnological Methods of Management and Utilization of Potato Industry Waste—a Review
|Potato Research|2020|89