Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms-Reference-Cited by-同舟云学术

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Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms

Published:2023-09 Issue:9 Volume:9 Page:e19887
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Stupar Jelena,Hoel Sunniva,Strømseth Sigrid^ORCID,Lerfall Jørgen^ORCID,Rustad Turid^ORCID,Jakobsen Anita Nordeng^ORCID

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference93 articles.

1. Seafood biopreservation by lactic acid bacteria–a review;Ghanbari;Lebensm. Wiss. Technol.,2013

2. Occurrence and role of lactic acid bacteria in seafood products;Leroi;Food Microbiol.,2010

3. Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish products;Gómez-Sala;Eur. Food Res. Technol. Z Lebensm. Unters. Forsch.,2015

4. Assessment of microbiological quality of retail fresh sushi from selected sources in Norway;Hoel;J. Food Protect.,2015

5. Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria;Matamoros;Food Microbiol.,2009

Cited by 2 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. Biopreservation of Food Using Probiotics: Approaches and Challenges;Current Research in Nutrition and Food Science Journal;2024-08-30

2. Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios;LWT;2024-06

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