Monitoring the succession of the biota grown on a selective medium for pseudomonads during storage of minced beef with molecular-based methods

Author:

Doulgeraki Agapi I.,Nychas George-John E.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference46 articles.

1. Potential of a simple HPLC based approach to quantify spoilage of minced beef stored at different temperatures and packaging systems;Argyri;International Journal of Food Microbiology,2011

2. Bacterial spoilage of meat and cured meat products;Borch;International Journal of Food Microbiology,1996

3. Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods;Cocolin;Applied and Environmental Microbiology,2004

4. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes;Dainty,1992

5. Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions;Doulgeraki;International Journal of Food Microbiology,2011

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