Effects of water activity, NaCl and smoke concentrations on the growth of Lactobacillus plantarum ATCC 12315

Author:

Catte Marianne,Gancel Frédérique,Dzierszinski Florence,Tailliez Roger

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference14 articles.

1. Antibacterial activity of lactic acid bacteria isolated from vacuum-packaged meats;Ahn;J. Appl. Bacteriol.,1990

2. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities;Buckenhüskes;FEMS Microbiol. Rev.,1993

3. Biodiversity of lactic acid bacteria from food-related ecosystems;Damelin;Microbios,1995

4. Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages;Dossman;Appl. Microbiol. Biotechnol.,1996

5. Influence of sodium chloride concentration on the growth and survival of microorganisms isolated from cabrales cheese;Espejo;Microbiol. Alim. Nutr.,1994

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