Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork

Author:

Barcenilla C.ORCID,Puente A.,Cobo-Díaz J.F.,González-Raurich M.,López M.,Prieto M.,Álvarez-Ordóñez A.

Funder

EU Framework Programme for Research and Innovation

European Social Fund

Consejería de Educación, Junta de Castilla y León

Horizon 2020 Framework Programme

Horizon 2020

Publisher

Elsevier BV

Reference49 articles.

1. Unraveling the emergence and population diversity of Listeria monocytogenes in a newly built meat facility through whole genome sequencing;Alvarez-Molina;International Journal of Food Microbiology,2021

2. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety;Ashaolu;Critical Reviews in Food Science and Nutrition,2021

3. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review;Barcenilla;Meat Science,2022

4. Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products;Barcenilla;International Journal of Food Microbiology,2023

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