Application of a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L isolated from brackish water for biopreservation in cooked, peeled and ionized tropical shrimps during storage at 8 °C under modified atmosphere packaging

Author:

Hwanhlem Noraphat,Jaffrès Emmanuel,Dousset Xavier,Pillot Guillaume,Choiset Yvan,Haertlé Thomas,H-Kittikun Aran,Chobert Jean-Marc

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference71 articles.

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2. Jaffrès E, Lalanne V, Macé S et al (2011) Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis. Int J Food Microbiol 147:195–202

3. Jaffrès E, Sohier D, Leroi F et al (2009) Study of the bacterial ecosystem in tropical cooked and peeled shrimps using a polyphasic approach. Int J Food Microbiol 131:20–29

4. Giap DH, Garden P, Lebel L (2010) Enabling sustainable shrimp aquaculture: narrowing the gaps between science and policy in Thailand. In: Lebel L, Lorek S, Daniel R (eds) Sustainable Production Consumption System. Springer, Netherlands, pp 123–144

5. Páez-Osuna F (2001) The environmental impact of shrimp aquaculture: causes, effects, and mitigating alternatives. Environ Manag 28:131–140

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