Inhibition of non-proteolytic Clostridium botulinum with lactic acid bacteria in extended shelf-life cook-chill soups

Food Biotechnology

Volumn 17, Issue 1, 2003, Pages 39-52

  Rodgers, S ^a,b   Peiris, P ^a   Kailasapathy, K ^a   Cox, J ^b  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CARBOXYLIC ACIDS; DIFFUSION; MALTOSE; MICROBIOLOGY; PH EFFECTS;

MICROBIAL CULTURES;

ENZYME INHIBITION;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 0037567219     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1081/FBT-120019983     Document Type: Article

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