Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C-Reference-Cited by-同舟云学术

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C

Published:2000-06 Issue:3 Volume:17 Page:329-340
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Samelis John,Kakouri Athanasia,Rementzis John

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference35 articles.

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3. Identification and characterisation of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham;Björkroth;Appl. Environ. Microbiol.,1998

4. The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C;Blickstad;J. Appl. Bacteriol.,1983

5. Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509Tand two psychrotrophic Lactobacillus spp. in different gaseous atmospheres;Blickstad;J. Appl. Bacteriol.,1984

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