Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative

Author:

Björkroth J,Korkeala H

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference47 articles.

1. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning;Abee;Int. J. Food Microbiol.,1995

2. Spoilage of vacuum-packed sliced processed meats during refrigerated storage;Allen;Food Res.,1960

3. Andersen, L., 1995. Preservation of meat products with a lactic acid bacteria culture—FolraCarn L-2 (abstract). In: Proceedings of the 41st Annual International Congress of Meat Science and Technology 1995, San Antonio, Texas, USA, p. 303.

4. Björkroth, J., 1997. DNA-based characterisation methods for contamination analysis of spoilage lactic acid bacteria in food processing. Thesis. University of Helsinki, Helsinki.

5. Björkroth, J., Korkeala, H., 1996a. rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime. Int. J. Food Microbiol. 30, 293-302.

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