Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products-Reference-Cited by-同舟云学术

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Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

Published:2016-12-16 Issue:1 Volume:82 Page:167-173
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Fan Sicun¹,Breidt Fred²,Price Robert²,Pérez-Díaz Ilenys²

Affiliation:

1. Dept. of Food, Bioprocessing and Nutrition Sciences; State Univ; 322 Schaub Hall, Box 7624, NC State University Raleigh N.C. 27695-7624 U.S.A

2. U.S. Dept. of Agriculture, Agricultural Research Service; North Carolina State Univ; 322 Schaub Hall, Box 7624 Raleigh N.C. 27695-7624 U.S.A

Funder

Pickle Packers Intl., Inc.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13579/fullpdf

Reference33 articles.

1. Annotated genome sequence of Lactobacillus pentosus MP-10, which has probiotic potential, from naturally fermented alorena green table olives;Abriouel;J Bacteriol,2011

2. Validation of ground-and-formed beef jerky processes using commercial latic acid bacterial starter cultures as pathogen surrogates;Borowski;J Food Protect,2009

3. Survival of Escherichia coli O157:H7 in cucumber fermentation brines;Breidt;J Food Sci,2011

4. Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25o C;Breidt;J Food Prot,2007

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2. The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles;Food and Bioprocess Technology;2024-04-18

3. Sporolactobacillus—a new functional genus with potential applications;Current Research in Food Science;2024

4. Fermented nondairy functional foods based on probiotics;Italian Journal of Food Science;2023-03-10

5. Spatial structure and benefits to hosts allow plasmids with and without post-segregational killing systems to coexist;Biology Letters;2023-03

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