Effect of Lactobacillus cultures on microbiological, chemical and odour changes during storage of rainbow trout fillets

Journal of the Science of Food and Agriculture

Volumn 87, Issue 3, 2007, Pages 477-484

  Katikou, Panagiota ^a,b   Ambrosiadis, Ioannis ^a   Georgantelis, Dimitrios ^a   Koidis, Pavlos ^a   Georgakis, Spyridon A ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b Ministry of Rural Development and Food   (Greece)

Author keywords

Lactobacillus curvatus; Lactobacillus sakei; Protective cultures; Rainbow trout; Vacuum packaging

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; MYKISS; ONCORHYNCHUS MYKISS; PSEUDOMONAS; SALMONIDAE;

EID: 33846891571     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2736     Document Type: Article

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