Aerococci and carnobacteria cause discoloration in cooked cured bologna

Author:

Peirson Michael D.,Guan Tat Yee,Holley Richard A.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference32 articles.

1. Anon., 2000. Approval of substances for use in the preparation of products. In: United States Code of Federal Regulations. Title 9, Section 318.7. General Services Administration, Office of the Federal Register, Washington, pp. 246–261.

2. On the screening of hydrogen peroxide-generating lactic acid bacteria;Berthier;Lett. Appl. Microbiol.,1993

3. The aerobic growth and product formation of Lactobacillus, Leuconostoc, Brochothrix, and Carnobacterium in batch cultures;Borch;Appl. Microbiol. Biotechnol.,1989

4. Simple rapid methods of cell wall analysis as an aid in the identification of aerobic coryneform bacteria;Bousefield,1985

5. Automated system rapidly identifies and characterizes microorganisms in food;Bruce;Food Technol.,1996

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