Inhibition of Non-proteolyticClostridium botulinumwith Lactic Acid Bacteria in Extended Shelf-Life Cook-Chill Soups
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1081/FBT-120019983
Reference45 articles.
1. Influence of Growth Conditions on the Production of a Bacteriocin, Pediocin AcH, by Pediococcus acidilactici H
2. Inability of Pediococcus pentosaceus to Inhibit Clostridium botulinum in sous vide Beef With Gravy at 4 and 10°C
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