Antibiotic challenge of meat starter cultures and effects upon fermentations

Food Research International

Volumn 30, Issue 7, 1997, Pages 513-522

  Holley, Richard A ^a   Blaszyk, Maria ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antibiotic sensitivity; Lactic acid bacteria; Meat fermentations; Meat starter cultures

Indexed keywords

ANTIBIOTIC AGENT; BACITRACIN; CARBADOX; CEFTIOFUR; CLINDAMYCIN; DIHYDROSTREPTOMYCIN; FERMENTATION; FOOD SAFETY; LINCOMYCIN; MEAT; MICROBIAL CONTAMINATION; MINIMUM INHIBITORY CONCENTRATION; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; SULFA DRUG; SYNERGISTIN; TARTARIC ACID; TETRACYCLINE; TYLOSIN; VANCOMYCIN;

EID: 0031200773     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00007-6     Document Type: Article

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