Media for Detecting Lactic Acid Spoilage Bacteria Isolated from Cured Cooked Meat Products
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference29 articles.
1. 1) Egan, A. F., Ford, A. L. and Shay, B. J., A comparison of Microbacterium thermosphactum and lactobacilli as spoilage organisms of vacuum-packaged sliced luncheon meats. J. Food Sci., 45, 1745-1748 (1980).
2. 2) Makela, P. M., Korkeala, H. J. and Laine, J. J., Ropy slime-producing lactic acid bacteria contamination at meat processing plants. Int. J. Food Microbiol., 17, 27-35 (1992).
3. 3) Holy, A. V., Cloete, T. E. and Holzapfel, W. H., Quantification and characterization of microbial populations associated with spoiled, vacuum-packed Vienna sausages. Food Microbiol., 8, 95-104 (1991).
4. 4) Korkeala, H. and Makela, P., Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages. Int. J. Food Microbiol., 9, 33-43 (1989).
5. 5) Borch, E., Kant-Muermans, M. L. and Blixt, Y., Bacterial spoilage of meat and cured meat products. Int. J. Food Microbiol., 33, 103-120 (1996).
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