Characterization and Implications ofâEnterobacter cloacaeâStrains, Isolated from Italian Table Olives âBella Di Cerignolaâ-Reference-Cited by-同舟云学术

Characterization and Implications ofâEnterobacter cloacaeâStrains, Isolated from Italian Table Olives âBella Di Cerignolaâ

Published:2010-01 Issue:1 Volume:75 Page:M53-M60
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Bevilacqua Antonio,Cannarsi Marianna,Gallo Mariangela,Sinigaglia Milena,Corbo Maria Rosaria

Publisher

Wiley

Subject

Food Science

Reference39 articles.

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2. Modelling the survival of starter lactic acid bacteria andâBifidobacterium bifidumâin single and simultaneous cultures;Altieri;Food Microbiol,2008

3. Microbial evolution during storage of seasoned olives prepared with organic acids, potassium sorbate, sodium benzoate, and ozone used as preservatives;Arroyo-Lopez;J Food Prot,2006

4. Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-AlorenÃ£ cracked table olives;Arroyo-Lopez;LWT,2008

5. The influence of oxygen and carbon dioxide on the growth of prevalentâEnterobacteriaceaeâandâPseudomonasâspecies isolated from fresh controlled-atmosphere stored vegetables;Bennik;Food Microbiol,1998

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