Combined use of bacteriocin-producing strains to controlListeria monocytogenesregrowth in raw pork meat-Reference-Cited by-同舟云学术

Combined use of bacteriocin-producing strains to controlListeria monocytogenesregrowth in raw pork meat

Published:2010-04-12 Issue:5 Volume:45 Page:937-943
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Kouakou Privat,Ghalfi Hakim,Dortu Carine,Evrard Pol,Thonart Philippe

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02218.x/fullpdf

Reference50 articles.

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3. Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin producing lactococcal strain as a protective culture;Benkerroum;Meat Science,2003

4. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes. In dry-fermented sausages;Benkerroum;Journal of Applied Microbiology,2005

5. Factors affecting the antilisterial effects of nisin in milk;Bhatti;International Journal of Food Microbiology,2004

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