Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats-Reference-Cited by-同舟云学术

Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats

Published:2001-06 Issue:3 Volume:66 Page:191-196
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Bredholt Sylvia,Nesbakken Truls,Holck Askild

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference12 articles.

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2. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory acceptable servelat sausage and cooked ham stored at 4°C;Blom;Int. J. Food Microbiol.,1997

3. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157.H7 in cooked, vacuum and gas-packaged meat;Bredholt;Int. J. Food Microbiol.,1999

4. Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables;Breidt;Food Technol.,1997

5. Biological preservation of foods with reference to protective cultures, bacteriocins and food grade enzymes;Holzapfel;Int. J. Food Microbiol.,1995

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