Synergistic effects of bacteriocin-producing Pediococus acidilactici K10 and organic acids on inhibiting Escherichia coli O157:H7 and applications in ground beef

Journal of Microbiology and Biotechnology

Volumn 12, Issue 6, 2002, Pages 936-942

  Moon, Gi Seong ^a,b   Kim, Wang June ^a   Kim, Myunghee ^a  

^a Korea Food Research Institute   (South Korea)

^b Yonsei University   (South Korea)

Author keywords

Bacteriocin; Biopreservative; Escherichia coli O157:H7; Ground beef; Organic acids; Pediococcus acidilactici; Synergistic effect

Indexed keywords

ACETIC ACID; BACTERIOCIN; CARBOXYLIC ACID; LACTIC ACID; SUCCINIC ACID;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; CLINICAL LABORATORY; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD INTAKE; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; GROWTH INHIBITION; IN VITRO STUDY; LACTIC ACID BACTERIUM; MEAT; MOLECULAR WEIGHT; NONHUMAN; PEDIOCOCCUS; POLYACRYLAMIDE GEL ELECTROPHORESIS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI;

EID: 0037000606     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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