Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures

Food Microbiology

Volumn 18, Issue 4, 2001, Pages 431-439

  Katla, T ^a   Moretro T ^a   Aasen, I M ^b   Holck, A ^a   Axelsson, L ^a   Naterstad, K ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b SINTEF   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; BACTERIAL TOXIN; CHILLING; COLD; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PROCESSING; GENETIC STRAIN; GROWTH INHIBITION; INCUBATION; LISTERIOSIS; LOW TEMPERATURE; MICROBIAL CONTAMINATION; SAKACIN P;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; LISTERIOSIS MONOCYTOGENES;

EID: 0034830925     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2001.0420     Document Type: Article

References (34)

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