Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products-Reference-Cited by-同舟云学术

Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products

Published:2011 Issue: Volume: Page:297-323
ISSN:
Container-title:Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
language:
Short-container-title:

Author:

Aymerich T.,Garriga M.,Monfort J.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/M0741003285233N3.pdf

Reference146 articles.

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2. Control of Staphylococcus aureus in sausages by enterocin AS-48;Ananou;Meat Sci,2005

3. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages;Ananou,2009

4. Effects of indigenous starter cultures on the microbial and physicochemical characteristics of Urutan, a Balinese fermented sausage;Antara;Journal of Bioscience and Bioengineering,2004

5. Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium Ctc492. Optimization on in vitro production and anti-listerial effect in dry fermented sausages;Aymerich;J Appl Microbiol,2000

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