Characterizing bacterial strains of spoiled Jinhua ham and evaluating the effect of antimicrobial agents on these isolated bacterial strains-Reference-Cited by-同舟云学术

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Characterizing bacterial strains of spoiled Jinhua ham and evaluating the effect of antimicrobial agents on these isolated bacterial strains

Published:2021-01 Issue: Volume:136 Page:110351
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhan Guang,Pan Daodong,Zhou Changyu,Wang Ying,He Jun,Zhang Jian,Li Gang,Cao Jinxuan

Funder

National Key R&D Program of China

Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a‘sous-vide’beef goulash under temperature abuse;Aran;International Journal of Food Microbiology,2001

2. Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 °C or 10 °C;Barmpalia;Food Microbiology,2005

3. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage;Ben-Gigirey;Journal of Food Protection,1998

4. Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines;Bermúdez;Frontiers in Microbiology,2012

5. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages;Bover-Cid;International Journal of Food Microbiology,2001

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1. The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products;Foods;2024-02-17

2. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review;Critical Reviews in Food Science and Nutrition;2023-12-09

3. Control of grey mould by sodium diacetate treatments and its effects on postharvest quality of ‘Red Globe’ grapes;Physiological and Molecular Plant Pathology;2023-05

4. Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate;Food Science and Technology International;2023-03-27

5. Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham;Food Science of Animal Products;2023-03

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