Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium-Reference-Cited by-同舟云学术

Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium

Published:2014-05 Issue: Volume:39 Page:61-67
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Pothakos Vasileios,Snauwaert Cindy,De Vos Paul,Huys Geert,Devlieghere Frank

Funder

Flemish government

Greek State Scholarships Foundation

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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4. Characterization of Lactobacillus sake strains associated with production of ropy slime by randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) patterns;Björkroth;Int. J. Food Microbiol.,1996

5. Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham;Björkroth;Appl. Environ. Microbiol.,1998

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