Optimization of red pigmentation and effect of the metabolites produced by Monascus strains on microbial inhibition and colorization in processed ham

Korean Journal of Applied Microbiology and Biotechnology

Volumn 27, Issue 2, 1999, Pages 172-178

  Park, Si Yong ^a   Mah, Jae Hyung ^a   Choi, Yang Il ^b   Kim, Dong Hoon ^c   Hwang, Han Joon ^a  

^a Korea University   (South Korea)

^b Chungbuk National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Antimicrobial activity; Meat product; Microbial preservatives; Monascus; Na nitrite; Red pigment

Indexed keywords

ACETIC ACID ETHYL ESTER; CITRININ; PIGMENT; PRESERVATIVE; SODIUM NITRITE;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL COUNT; BACTERIAL GROWTH; COLOR; GROWTH INHIBITION; MEAT INDUSTRY; NONHUMAN; PIGMENTATION; STAPHYLOCOCCUS AUREUS;

EID: 0032940354     PISSN: 02572389     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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