Biopreservation by lactic acid bacteria

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 70, Issue 2-4, 1996, Pages 331-345

  Stiles, Michael E ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN;

BACTERIAL METABOLISM; CEREAL; FERMENTATION; FOOD PRESERVATION; FOOD SAFETY; LACTIC ACID BACTERIUM; MEAT; MILK; NONHUMAN; PRIORITY JOURNAL; REVIEW; VEGETABLE;

BACTERIOCINS; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; GRAM-POSITIVE BACTERIA; LACTIC ACID; LACTOBACILLUS; MEAT; STREPTOCOCCACEAE;

BACTERIA (MICROORGANISMS);

EID: 0029856191     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF00395940     Document Type: Review

References (11)

1. Abdalla OM, Davidson PM & Christen GL (1993) Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials. J. Food Prot. 56: 972-976
2. Adams MR & Marteau P (1995) On the safety of lactic acid bacteria from food. Int. J. Food Microbiol. 27: 263-264
3. Aguirre M & Collins MD 1993. Lactic acid bacteria and human clinical infection. J. Appl. Bacteriol. 75: 95-107
4. Axelsson L & Holck A (1995) A gene involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706. J. Bacteriol. 177: 2125-2137
5. Aymerich, Nes & Vogel, unpublished data
6. Berry ED, Hutkins RW & Mandigo RW (1991) The use of bacteriocin-producing Pediococcus acidilactici to control postprocessing Listeria monocytogenes contamination of Frankfurters. J. Food Prot. 540: 681-686
7. Berry ED, Liewen MB, Mandigo RW & Hutkins RW (1990) Inhibition of Listeria monocytogenes by bacteriocin- producing Pediococcus during manufacture of fermented semidry sausage. J. Food Prot. 53: 194-197
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9. Brocklehurst TF, Zaman-Wong CM & Lund BM (1987) A note on the microbiology of retail packs of prepared salad vegetables. J. Appl. Bacteriol. 63: 409-415
10. Buckenhüskes HJ (1993) Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol. Rev. 12: 253-272
11. Campanini M, Pedrazzoni I, Barbuti S & Baldini P (1993) Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures. Int. J. Food Microbiol. 20: 169-175