Abstract
The inhibition of Clostridium perfringens LMG 11264 (Cl. perfringens) by the bacteriocin plantaricin UG1 in vit ro (brain heart infusion broth and cooked meat broth) and in meat samples (cooked meat, uncooked meat & dry mortadella) of poultry (chicken and turkey) and beef was studied. The inhibitory activity of plantaricin UG1 was apparently more in liquid systems (BHI broth & cooked meat broth) than in mea t samples. The viable cells of Cl. perfringens were increased from 10 cfu/gm to 10 - 10 cfu/gm in almost 5 7 9
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