Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 °C

International Journal of Food Microbiology

Volumn 26, Issue 3, 1995, Pages 279-293

  Drosinos, E H ^a   Board, R G ^a  

^a UNIVERSITY OF BATH   (United Kingdom)

Author keywords

Acetic acid; Glucose; Glucose 6 phosphate; l,d Lactic acid; Meat microbiology

Indexed keywords

ACETIC ACID; CARBOHYDRATE; CARBON DIOXIDE; CREATINE; GLUCOSE; GLUCOSE 6 PHOSPHATE; LACTIC ACID; OXYGEN;

ARTICLE; ATMOSPHERE; BACTERIAL GROWTH; BACTERIUM CULTURE; CARNOBACTERIUM; CONTROLLED STUDY; FOOD CONTROL; FOOD PACKAGING; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HAFNIA ALVEI; LEUCONOSTOC; MEAT; NONHUMAN; OXIDATION; PSEUDOMONAS; TEMPERATURE;

ACETIC ACID; ACETIC ACIDS; ANIMAL; BACTERIA; FOOD MICROBIOLOGY; LACTATES; LACTIC ACID; MEAT; SHEEP; SUPPORT, NON-U.S. GOV'T;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM; CARNOBACTERIUM MALTAROMATICUM; HAFNIA ALVEI; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES SUBSP. MESENTEROIDES; NEGIBACTERIA; PISCICOLA; POSIBACTERIA; PSEUDOMONAS; PSEUDOMONAS FRAGI;

EID: 0029086943     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(94)00131-O     Document Type: Article

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