Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model-Reference-Cited by-同舟云学术

Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model

Published:2012-03 Issue:1-2 Volume:24 Page:15-22
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Baños A.,Ananou S.,Martínez-Bueno M.,Gálvez A.,Maqueda M.,Valdivia E.

Funder

Spanish DGICYT

Junta de Andalucía

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference34 articles.

1. Inhibition of bacterial growth, enterotoxin production, and spore outgrowth in strains of Bacillus cereus by bacteriocin AS-48;Abriouel;Applied and Environmental Microbiology,2002

2. Response of Salmonella choleraesuis LT2 spheroplasts and permeabilized cells to the bacteriocin AS-48;Abriouel;Applied and Environmental Microbiology,1998

3. Factors affecting the shelf-life of gas and vacuum packed cooked meat products. Part I: sliced ham;Ahvenainen;Lebensmittel-Wissenschaft Und Technologie,1989

4. Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham;Ananou;Food Control,2010

5. Synergistic effect of enterocin AS-48 in combination with outer membrane permeabilizing treatments against Escherichia coli O157:H7;Ananou;Journal of Applied Microbiology,2005

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