Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici-Reference-Cited by-同舟云学术

Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

Published:2021-10 Issue: Volume:148 Page:110628
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Komora Norton,Maciel Cláudia,Amaral Renata A.,Fernandes Rui,Castro Sónia Marília,Saraiva Jorge A.,Teixeira Paula

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Food Science

Reference76 articles.

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3. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal;Albano;International Journal of Food Microbiology,2007

4. Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenes strains;Alves;Food Microbiology,2020

5. Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping;Aschemann-Witzel;Food Quality and Preference,2019

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