Application of the broad-spectrum bacteriocin enterocin AS-48 to inhibit Bacillus coagulans in canned fruit and vegetable foods

Food and Chemical Toxicology

Volumn 44, Issue 10, 2006, Pages 1774-1781

  Lucas, R ^a   Grande, Ma J ^a   Abriouel, H ^a   Maqueda, M ^b   Ben Omar, N ^a   Valdivia, E ^b   Martinez Canamero M ^a   Galvez A ^a  

^a UNIVERSITY OF JAÉN   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

Author keywords

Bacillus coagulans; Biopreservation; Canned vegetables; Enterocin AS 48; Flat sour

Indexed keywords

ANTIBIOTIC AS 48; BACTERIOCIN; GLUCOSE; LACTIC ACID; SUCROSE;

ARTICLE; BACILLUS COAGULANS; BACTERIAL STRAIN; BACTERIUM CULTURE; CANNED FOOD; CELL COUNT; CELL SURVIVAL; CELL VIABILITY; CONTROLLED STUDY; INOCULATION; NONHUMAN; STORAGE TEMPERATURE;

BACILLUS; BACTERIOCINS; CARBOHYDRATES; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; HEAT; LACTIC ACID; VEGETABLES;

ANANAS COMOSUS; BACILLUS COAGULANS; LYCOPERSICON ESCULENTUM;

EID: 33747084008     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2006.05.019     Document Type: Article

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