Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. Delbrueckii

Electronic Journal of Biotechnology

Volumn 7, Issue 3, 2004, Pages 243-248

  Kalalou, Ichraq ^a   Faid, Mohamed ^b   Ahami, Ahmed Touhami ^a  

^a IBN TOFAIL UNIVERSITY   (Morocco)

^b INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

Author keywords

Health biopreservative strains; Meat; Quality; Spoilage; Stabilization

Indexed keywords

COLIFORM BACTERIA; FERMENTATION; FOOD PRESERVATION; GLUCOSE; MICROBIOLOGY; ORGANIC ACIDS;

ANTIMICROBIAL ACTIVITIES; INOCULATION; LACTIC ACID; SHELF LIFE; STANDARD PLATE COUNT (SPC);

MEATS;

ANIMAL TISSUE; ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; BACTERIUM ISOLATION; CAMEL; COLIFORM BACTERIUM; CONTROLLED STUDY; ENTEROCOCCACEAE; ENVIRONMENTAL TEMPERATURE; FOOD PRESERVATION; FOOD PROCESSING; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PROTEIN QUALITY; SHELF LIFE; STAPHYLOCOCCUS;

ANIMALIA; BACTERIA (MICROORGANISMS); CAMELIDAE; ENTEROCOCCACEAE; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; STAPHYLOCOCCUS;

EID: 12344282051     PISSN: 07173458     EISSN: None     Source Type: Journal    
DOI: 10.2225/vol7-issue3-fulltext-6     Document Type: Article

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