Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham-Reference-Cited by-同舟云学术

Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham

Published:2018-07 Issue: Volume:276 Page:28-38
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Ramaroson Mihanta,Guillou Sandrine^ORCID,Rossero Albert,Rezé Sandrine,Anthoine Valérie,Moriceau Nicolas,Martin Jean-Luc,Duranton Frédérique,Zagorec Monique

Funder

French National Research Agency

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference83 articles.

1. The combined effect of high pressure and nisin on inactivation of microorganisms in milk;Black;Innovative Food Sci. Emerg. Technol.,2005

2. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages;Bover-Cid;Int. J. Food Microbiol.,2001

3. Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures;Buzrul;Food Res. Int.,2005

4. Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice;Carreno;Eur. Food Res. Technol.,2011

5. Effect of high pressure on the viability and enzymatic activity of mesophilic lactic acid bacteria isolated from caprine cheese;Casal;J. Dairy Sci.,1999

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rôle des sels nitrités dans les charcuteries : bénéfices, risques et alternatives;Cahiers de Nutrition et de Diététique;2024-07

2. Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum packaging;Regulatory Mechanisms in Biosystems;2024-04-30

3. Antimicrobial Peptides from Lactic Acid Bacteria as a Hurdle Technology Component for Food Preservation: Applications and Safety Considerations;Antimicrobial Peptides from Lactic Acid Bacteria;2024

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;International Journal of Food Microbiology;2023-10

5. Levers to reconcile cured meat products with health concerns and culinary heritage;Italian Journal of Animal Science;2023-08-22