Identification of Clostridium butyricum as the bacteria causing soy sauce explosion and leakage and its control using nisin-Reference-Cited by-同舟云学术

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Identification of Clostridium butyricum as the bacteria causing soy sauce explosion and leakage and its control using nisin

Published:2013-12 Issue:2 Volume:34 Page:509-513
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Liu Jihong,Miao Suna,Huang Wenbiao,Turner Ellen R.,Luo Yaguang,Li Jie,Wang Qingzhang,Yan Shoulei

Funder

Foshan Gaoming District Bureau

Fundamental Research Funds

Haday Flavoring and Food Co., Ltd

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference29 articles.

1. Influence of heat shrink treatment on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat;Bell;Food Research International,2001

2. Efficacy of heat and ethanol spore treatments for the isolation of psychrotrophic Clostridium spp. associated with the spoilage of chilled vacuum-packed meats;Broda;International Journal of Food Microbiology,1998

3. Psychrotrophic and cold-tolerant Clostridium spp. associated with ‘blown pack’ spoilage of refrigerated vacuum-packed red meats and a meat product packed in a gas impermeable plastic casing;Broda;International Journal of Food Microbiology,1996

4. Use of restriction fragment length polymorphism analysis to differentiate strains of psychrophilic and psychrotrophic clostridia associated with ‘blown pack’ spoilage of vacuum-packed meats;Broda;Journal of Applied Microbiology,2000

5. Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review;Cousin;Journal of Food Protect,1982

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