Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition-Reference-Cited by-同舟云学术

Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition

Published:2014-08 Issue:4 Volume:97 Page:609-614
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Paik Hyun-Dong,Lee Joo-Yeon

Funder

Friedrich-Ebert-Stiftung, Germany

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update;Ammor;Meat Science,2007

2. Use of microbial cultures: Meat products;Bacus;Food Technology,1981

3. Selection criteria for lactic acid bacteria to be used as starter culture for various food commodities;Buckenhueskes;FEMS Microbiology Reviews,1993

4. Factors affecting the bacteriostatic action of sodium nitrite;Castellani;Journal of Applied Microbiology,1955

5. Effect of sodium nitrite and nitrate on Clostridium botulinum growth and toxin production in a summer style sausage;Christiansen;Journal of Food Science,1975

Cited by 56 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. Early Detection of Food Safety and Spoilage Incidents Based on Live Microbiome Profiling and PMA-qPCR Monitoring of Indicators;Foods;2024-08-03

2. Regulation Mechanism of Nitrite Degradation in Lactobacillus plantarum WU14 Mediated by Fnr;2024-07-29

3. Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis;Fermentation;2024-02-04

4. Food phenolics and Lactiplantibacillus plantarum;International Journal of Food Microbiology;2024-02

5. Influences of Growth Stage and Ensiling Time on Fermentation Characteristics, Nitrite, and Bacterial Communities during Ensiling of Alfalfa;Plants;2023-12-27