Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef

Journal of Applied Microbiology

Volumn 99, Issue 6, 2005, Pages 1303-1313

  Katikou, P ^a,b   Ambrosiadis, I ^a   Georgantelis, D ^a   Koidis, P ^a   Georgakis, S A ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b Ministry of Rural Development and Food   (Greece)

Author keywords

Antioxidative abilities; Bacteriocin like inhibitory substances; Beef meat; Lactobacillus curvatus; Lactobacillus sakei; Protective cultures; Storage; Vacuum packaging

Indexed keywords

BACTERIA; LACTIC ACID; OXIDATION; SPOILAGE; STRAIN;

ANTIOXIDATIVE ABILITY; BACTERIOCIN-LIKE INHIBITORY SUBSTANCE; BACTERIOCINS; BEEF MEATS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LIPID OXIDATION; PROTECTIVE CULTURES; STORAGE PERIODS; VACUUM PACKAGING;

BEEF;

BACTERIOCIN; BACTERIOCIN LIKE INHIBITORY SUBSTANCE; NATURAL PRODUCT; UNCLASSIFIED DRUG;

FOOD STORAGE;

ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIUM CULTURE; BROCHOTHRIX THERMOSPHACTA; COLOR; CONTROLLED STUDY; ENTEROBACTERIACEAE; FOOD FREEZING; FOOD PACKAGING; FOOD PRESERVATION; FOOD SPOILAGE; FOOD STORAGE; HYDROLYSIS; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LIPID OXIDATION; MEAT; MOULD; NONHUMAN; ODOR; PH; PSEUDOMONAS; SHELF LIFE; VACUUM; YEAST;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; PSEUDOMONAS;

EID: 28444485717     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02739.x     Document Type: Article

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