Effect of Environmental Factors on Intra-Specific Inhibitory Activity of Carnobacterium maltaromaticum
Author:
Funder
Meat and Livestock Australia
Publisher
MDPI AG
Subject
Virology,Microbiology (medical),Microbiology
Link
http://www.mdpi.com/2076-2607/5/3/59/pdf
Reference63 articles.
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1. Carnobacterium as a bioprotective and potential probiotic culture to improve food quality, food safety, and human health – a scoping review;Critical Reviews in Food Science and Nutrition;2022-02-14
2. The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life;Critical Reviews in Food Science and Nutrition;2021-08-26
3. Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat;Food Microbiology;2021-04
4. Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film;Food Microbiology;2020-10
5. Special Issue: Response of Microbial Communities to Environmental Changes;Microorganisms;2018-03-30
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