Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures-Reference-Cited by-同舟云学术

Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures

Published:1993-11 Issue:3 Volume:20 Page:169-175
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Campanini Mirella,Pedrazzoni Ilaria,Barbuti Silvana,Baldini P.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference20 articles.

1. Plasmid associated bacteriocin production by a strain of Carnobacterium piscicola from meat;Ahn;Appl. Environ. Microbiol.,1990

2. Listeria in meat products: isolation, incidence and growth characteristics;Barbuti;Ind. Conserve,1989

3. Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semidry sausage;Berry;J. Food Protect.,1990

4. The use of bacteriocin-producing Pediococcus acidilactici to control post processing Listeria monocytogenes contamination of frankfurters;Berry;J. Food Protect.,1991

5. Antimicrobial activity of lactobacilli from meat products against Listeria monocytogenes;Campanini;Ind. Conserve,1991

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