Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth-Reference-Cited by-同舟云学术

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Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

Published:2016-10 Issue: Volume:235 Page:53-59
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Di Gioia Diana,Mazzola Giuseppe,Nikodinoska Ivana,Aloisio Irene,Langerholc Tomaz,Rossi Maddalena,Raimondi Stefano,Melero Beatriz,Rovira Jordi

Funder

LONGLIFE

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference45 articles.

1. Strategy to inactivate Clostridium perfringens spores in meat products;Akhtar;Food Microbiol.,2009

2. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends Food Sci. Technol.,2015

3. Gröne A;Allaart;Comp Immunol Microbiol Infect Dis.,2013

4. Streptococcus thermophilus urease activity boosts Lactobacillus delbrueckii subsp. bulgaricus homolacticfermentation;Arioli;Int. J. Food Microbiol.,2016

5. A Bifidobacterium-based synbiotic product to reduce the transmission of C. jejuni along the poultry food chain;Baffoni;Int. J. Food Microbiol.,2012

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