Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham

International Journal of Food Microbiology

Volumn 108, Issue 1, 2006, Pages 68-77

  Vermeiren, L ^a   Devlieghere, F ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Biopreservation; Competition; Cooked meat products; Interaction; Lactic acid bacteria; Lactobacillus sakei; Protective cultures

Indexed keywords

FOOD PRESERVATIVE; GLUCOSE; LACTOCIN S;

ARTICLE; COOKED FOOD; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; LACTIC ACID BACTERIUM; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; MEAT; NONHUMAN;

ANIMALS; ANTIBIOSIS; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; GLUCOSE; LACTOBACILLUS; LEUCONOSTOC; MEAT PRODUCTS; SWINE; VACUUM;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS SAKEI; LACTOBACILLUS SAKEI SUBSP. CARNOSUS; LEUCONOSTOC MESENTEROIDES;

EID: 33645392732     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.11.001     Document Type: Article

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