Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative

International Journal of Food Microbiology

Volumn 38, Issue 2-3, 1997, Pages 117-123

  Bjorkroth J ^a   Korkeala, H ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Biopreservation; Inoculation test; Lactobacillus sake; Protective culture; Ropy slime; Spoilage; Vacuum package

Indexed keywords

FOOD PRESERVATIVE; RESTRICTION ENDONUCLEASE;

ARTICLE; COLONY FORMING UNIT; CRYOPRESERVATION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD STORAGE; LACTOBACILLUS; LACTOBACILLUS SAKEI; MEAT; MEAT INDUSTRY; NONHUMAN;

FOOD PACKAGING; FOOD PRESERVATIVES; LACTOBACILLUS; MEAT PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ALIMENTARIUS; LACTOBACILLUS SAKEI; POSIBACTERIA;

EID: 18844477164     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00097-4     Document Type: Article

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