Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1994.tb01623.x/fullpdf
Reference38 articles.
1. Spoilage of vacuum packed sliced processed meats during refrigerated storage;Allen;Food Research,1960
2. Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products;Borch;Antonie van Leeuwenhoek,1988
3. A diagnostic key for identifying the lactic acid bacteria of vacuum packed bacon;Cavett;Journal of Applied Bacteriology,1963
4. Classification of Lactobacillus divergens, Lactobacillus piscicola and some catalase-negative, asporogenous, rodshaped bacteria from poultry in a new genus, Carnobacterium;Collins;International Journal of Systematic Bacteriology,1987
5. Phylogenetic analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA;Collins;FEMS Microbiology Letters,1991
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