CHARACTERIZATION AND IDENTIFICATION OF THERMOTOLERANT LACTIC ACID BACTERIA ISOLATED FROM COOKED SAUSAGES AS BIOPROTECTIVE CULTURES-Reference-Cited by-同舟云学术

CHARACTERIZATION AND IDENTIFICATION OF THERMOTOLERANT LACTIC ACID BACTERIA ISOLATED FROM COOKED SAUSAGES AS BIOPROTECTIVE CULTURES

Published:2010-06-16 Issue:3 Volume:21 Page:585-596
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:

Author:

RAMÍREZ-CHAVARÍN NORMA L.,WACHER-RODARTE CARMEN,PÉREZ-CHABELA M. LOURDES

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2009.00206.x/fullpdf

Reference28 articles.

1. Thermal inactivation of Listeria monocytogenes studied by differential scanning calorimetry;ANDERSON;J. Gen. Microbiol.,1991

2. 16S Ribosomal ribonucleic acid sequence analyses of lactococci and related taxa. Description of Vagococcus fluvialis gen. nov., sp. nov;COLLINS;J. Appl. Bacteriol.,1989

3. Phylogeny of Aerococcus and Pediococcus as determined by 16S rRNA secuence analysis: Description of Tetragenococcus gen. nov;COLLINS;FEMS Microbiol. Lett.,1990

4. Phylogenetic analysis of the genus Lactobacillus and related acid lactic bacteria as determined by reverse transcriptase sequencing of 16S rRNA;COLLINS;FEMS Microbiol. Lett.,1991

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Hydrogen from Dark Fermentation of the Organic Fraction of Waste Diapers: Optimization Based on Response Surface Experiments;Frontiers in Energy Research;2021-05-05

2. Functional Pediococcus acidilactici BC1 for the revitalization of ethnic black carrot kanji of indian subcontinent;Biocatalysis and Agricultural Biotechnology;2021-01

3. Efficient two-step lactic acid production from cassava biomass using thermostable enzyme cocktail and lactic acid bacteria: insights from hydrolysis optimization and proteomics analysis;3 Biotech;2020-08-28

4. Nitrogen Fixation in Pozol, a Traditional Fermented Beverage;Applied and Environmental Microbiology;2020-08-03

5. Efficacy of lemon juice ogi-steep liquor in the reduction of aflatoxigenic fungi growth during processing of dried sliced yam.;LWT;2019-08