Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture

European Food Research and Technology

Volumn 219, Issue 1, 2004, Pages 6-13

  Soriano, Almudena ^a   Ulmer, Helge M ^b   Scannell, Amalia G M ^c   Ross, R Paul ^d   Hill, Colin ^b   García Ruiz, Antonia ^a   Arendt, Elke K ^b  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

^d ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Cooked meat products; Lacticin 3147; Listeria; Nisin; Staphylococcus aureus

Indexed keywords

BACTERIA; CELL CULTURE; ENZYME INHIBITION; ENZYME KINETICS; FERMENTATION; FOOD PRESERVATION; FOOD PRESERVATIVES; PATHOLOGY;

BACTERIOSTATIC; COOKING; INOCULATION; PORK-MEAT;

MEATS;

LISTERIA; LISTERIA INNOCUA; STAPHYLOCOCCUS AUREUS;

EID: 21044435819     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0910-9     Document Type: Article

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