Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures

Food Control

Volumn 14, Issue 1, 2003, Pages 1-5

  Sakhare, P Z ^a   Narasimha Rao, D ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Lactic acid bacteria (LAB); Lactic fermentation; Stabilization

Indexed keywords

GLUCOSE; SODIUM CHLORIDE;

ANIMAL TISSUE; BACTERIUM CULTURE; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTATION; FOOD PRESERVATION; HIGH TEMPERATURE PROCEDURES; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MEAT INDUSTRY; NONHUMAN; PH; RECORDING; REVIEW; SALMONELLA; STAPHYLOCOCCUS AUREUS;

ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 0037213897     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00044-0     Document Type: Article

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