메뉴 건너뛰기




Volumn 70, Issue 11, 2007, Pages 2485-2497

Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 36048964547     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.11.2485     Document Type: Article
Times cited : (82)

References (58)
  • 1
    • 0034713431 scopus 로고    scopus 로고
    • Mathematical modelling of the growth rate and lag time for Listeria monocytogenes
    • Augustin, J.-C., and V. Carlier. 2000. Mathematical modelling of the growth rate and lag time for Listeria monocytogenes. Int. J. Food Microbiol. 56:29-51.
    • (2000) Int. J. Food Microbiol , vol.56 , pp. 29-51
    • Augustin, J.-C.1    Carlier, V.2
  • 4
    • 1242299768 scopus 로고    scopus 로고
    • Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
    • Cardinal, M., H. Gunnlaugsdottir, M. Bjoernevik, A. Ouisse, J. L. Vallet, and F. Leroi. 2004. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Res. Int. 37:181-193.
    • (2004) Food Res. Int , vol.37 , pp. 181-193
    • Cardinal, M.1    Gunnlaugsdottir, H.2    Bjoernevik, M.3    Ouisse, A.4    Vallet, J.L.5    Leroi, F.6
  • 5
    • 0000318935 scopus 로고
    • Classification of Lactobacillus divergens, Lactobacillus piscicola, and some catalse-negative, asporogenous, rod-shaped bacteria from poultry in a new genus
    • Collins, M. D., A. E. Farrow, B. A. Phillips, S. Ferusu, and D. Jones. 1987. Classification of Lactobacillus divergens, Lactobacillus piscicola, and some catalse-negative, asporogenous, rod-shaped bacteria from poultry in a new genus, Carnobacterium. Int. J. Syst. Bacteriol. 37:310-316.
    • (1987) Carnobacterium. Int. J. Syst. Bacteriol , vol.37 , pp. 310-316
    • Collins, M.D.1    Farrow, A.E.2    Phillips, B.A.3    Ferusu, S.4    Jones, D.5
  • 6
    • 33745736293 scopus 로고    scopus 로고
    • Commission regulation (EC) 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs
    • Commission of the European Communities
    • Commission of the European Communities. 2005. Commission regulation (EC) 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union 338:1-26.
    • (2005) Off. J. Eur. Union , vol.338 , pp. 1-26
  • 7
    • 31044439690 scopus 로고    scopus 로고
    • Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models
    • Cornu, M., A. Beaufort, S. Rudelle, L. Laloux, H. Bergis, N. Miconnet, T. Serot, and M. L. Delignette-Muller. 2006. Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. Int. J. Food Microbiol. 106:159-168.
    • (2006) Int. J. Food Microbiol , vol.106 , pp. 159-168
    • Cornu, M.1    Beaufort, A.2    Rudelle, S.3    Laloux, L.4    Bergis, H.5    Miconnet, N.6    Serot, T.7    Delignette-Muller, M.L.8
  • 8
    • 0030821799 scopus 로고    scopus 로고
    • Distribution and behavior of Listeria monocytogenes in three lots of naturally-contaminated vacuum-packed smoked salmon stored at 2 and 10°C
    • Cortesi, M. L., T. Sarli, A. Santoro, N. Murru, and T. Pepe. 1997. Distribution and behavior of Listeria monocytogenes in three lots of naturally-contaminated vacuum-packed smoked salmon stored at 2 and 10°C. Int. J. Food Microbiol. 37:209-214.
    • (1997) Int. J. Food Microbiol , vol.37 , pp. 209-214
    • Cortesi, M.L.1    Sarli, T.2    Santoro, A.3    Murru, N.4    Pepe, T.5
  • 9
    • 0029127467 scopus 로고
    • Modelling of microbial activity and prediction of shelf life for packed fresh fish
    • Dalgaard, P. 1995. Modelling of microbial activity and prediction of shelf life for packed fresh fish. Int. J. Food Microbiol. 26:305-317.
    • (1995) Int. J. Food Microbiol , vol.26 , pp. 305-317
    • Dalgaard, P.1
  • 10
    • 46149146298 scopus 로고    scopus 로고
    • Microbiology of marine muscle foods
    • Y. H. Hui ed, Taylor and Francis, Boca Raton, Fla
    • Dalgaard, P. 2006. Microbiology of marine muscle foods, p. 53-1-53-20. In Y. H. Hui (ed.), Handbook of food science, technology, and engineering. Taylor and Francis, Boca Raton, Fla.
    • (2006) Handbook of food science, technology, and engineering
    • Dalgaard, P.1
  • 11
    • 0027490431 scopus 로고
    • Spoilage and shelf life of cod fillets packed in vacuum or modified atmosphere
    • Dalgaard, P., L. Gram, and H. H. Huss. 1993. Spoilage and shelf life of cod fillets packed in vacuum or modified atmosphere. Int. J. Food Microbiol. 19:283-294.
    • (1993) Int. J. Food Microbiol , vol.19 , pp. 283-294
    • Dalgaard, P.1    Gram, L.2    Huss, H.H.3
  • 12
    • 36049029142 scopus 로고    scopus 로고
    • Modelling the effect of temperature on shelf-life and the interaction between the spoilage microflora and Listeria monocytogenes in cold-smoked salmon
    • F. Shahidi and B. K. Simpson ed, ScienceTech Publishing Company, St. John's, Newfoundland, Canada
    • Dalgaard, P., E. M. Iturrate, and L. V. Jørgensen. 2004. Modelling the effect of temperature on shelf-life and the interaction between the spoilage microflora and Listeria monocytogenes in cold-smoked salmon, p. 281-302. In F. Shahidi and B. K. Simpson (ed.), Seafood quality and safety - advances in the new millennium. ScienceTech Publishing Company, St. John's, Newfoundland, Canada.
    • (2004) Seafood quality and safety - advances in the new millennium , pp. 281-302
    • Dalgaard, P.1    Iturrate, E.M.2    Jørgensen, L.V.3
  • 13
    • 0035211224 scopus 로고    scopus 로고
    • Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models
    • Dalgaard, P., and K. Koutsoumanis. 2001. Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models. J. Microbiol. Methods 43:183-196.
    • (2001) J. Microbiol. Methods , vol.43 , pp. 183-196
    • Dalgaard, P.1    Koutsoumanis, K.2
  • 14
    • 0037223120 scopus 로고    scopus 로고
    • Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C
    • Dalgaard, P., M. Vancanneyt, N. E. Vilalta, J. Swings, P. Fruekilde, and J. J. Leisner. 2003. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C. J. Appl. Microbiol. 94:80-89.
    • (2003) J. Appl. Microbiol , vol.94 , pp. 80-89
    • Dalgaard, P.1    Vancanneyt, M.2    Vilalta, N.E.3    Swings, J.4    Fruekilde, P.5    Leisner, J.J.6
  • 15
    • 0015840795 scopus 로고
    • Medium for selective enumeration of lactic-acid bacteria from foods
    • Davidson, C. M., and F. Cronin. 1973. Medium for selective enumeration of lactic-acid bacteria from foods. Appl. Microbiol. 26:439-440.
    • (1973) Appl. Microbiol , vol.26 , pp. 439-440
    • Davidson, C.M.1    Cronin, F.2
  • 16
    • 31044448847 scopus 로고    scopus 로고
    • Use of Bayesian modelling in risk assessment: Application to growth of Listeria monocytogenes and food flora in cold-smoked salmon
    • Delignette-Muller, M. L., M. Cornu, R. Pouillot, and J.-B. Denis. 2006. Use of Bayesian modelling in risk assessment: application to growth of Listeria monocytogenes and food flora in cold-smoked salmon. Int. J. Food Microbiol. 106:195-208.
    • (2006) Int. J. Food Microbiol , vol.106 , pp. 195-208
    • Delignette-Muller, M.L.1    Cornu, M.2    Pouillot, R.3    Denis, J.-B.4
  • 17
    • 0034733781 scopus 로고    scopus 로고
    • Shelf life of modified atmosphere packed cooked meat products: Addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation
    • Devlieghere, F., A. H. Geeraerd, K. J. Versyck, H. Bernaert, J. F. Van Impe, and J. Debevere. 2000. Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation. Int. J. Food Microbiol. 58:93-106.
    • (2000) Int. J. Food Microbiol , vol.58 , pp. 93-106
    • Devlieghere, F.1    Geeraerd, A.H.2    Versyck, K.J.3    Bernaert, H.4    Van Impe, J.F.5    Debevere, J.6
  • 18
    • 25144522238 scopus 로고    scopus 로고
    • Food and Agriculture Organization of the United Nations, Food and Agriculture Organization and World Health Organization, Rome
    • Food and Agriculture Organization of the United Nations. 2004. Risk assessment of Listeria monocytogenes in ready-to-eat foods. Food and Agriculture Organization and World Health Organization, Rome.
    • (2004) Risk assessment of Listeria monocytogenes in ready-to-eat foods
  • 19
    • 17444448784 scopus 로고    scopus 로고
    • Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage microorganisms in cold-smoked salmon
    • Giménez, B., and P. Dalgaard. 2004. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage microorganisms in cold-smoked salmon. J. Appl. Microbiol. 96:96-109.
    • (2004) J. Appl. Microbiol , vol.96 , pp. 96-109
    • Giménez, B.1    Dalgaard, P.2
  • 21
    • 33748527776 scopus 로고    scopus 로고
    • Modelling the individual cell lag time distributions of Listeria monocytogenes as a function of the physiological state and the growth conditions
    • Guillier, L., and J. C. Augustin. 2006. Modelling the individual cell lag time distributions of Listeria monocytogenes as a function of the physiological state and the growth conditions. Int. J. Food Microbiol. 111:241-251.
    • (2006) Int. J. Food Microbiol , vol.111 , pp. 241-251
    • Guillier, L.1    Augustin, J.C.2
  • 22
    • 0029108437 scopus 로고
    • Effects of salt and storage-temperature on chemical, microbiological and sensory changes in cold-smoked salmon
    • Hansen, L. T., T. Gill, and H. H. Huss. 1995. Effects of salt and storage-temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Res. Int. 28:123-130.
    • (1995) Food Res. Int , vol.28 , pp. 123-130
    • Hansen, L.T.1    Gill, T.2    Huss, H.H.3
  • 23
    • 0030093171 scopus 로고    scopus 로고
    • Importance of autolysis and microbiological activity on quality of cold-smoked salmon
    • Hansen, L. T., T. Gill, S. D. Røntved, and H. H. Huss. 1996. Importance of autolysis and microbiological activity on quality of cold-smoked salmon. Food Res. Int. 29:181-188.
    • (1996) Food Res. Int , vol.29 , pp. 181-188
    • Hansen, L.T.1    Gill, T.2    Røntved, S.D.3    Huss, H.H.4
  • 24
    • 0009893487 scopus 로고    scopus 로고
    • Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses
    • Hansen, L. T., and H. H. Huss. 1998. Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses. Food Res. Int. 31:703-711.
    • (1998) Food Res. Int , vol.31 , pp. 703-711
    • Hansen, L.T.1    Huss, H.H.2
  • 25
    • 0032055931 scopus 로고    scopus 로고
    • Microbiological quality and shelf life of cold-smoked salmon from three different processing plants
    • Hansen, L. T., S. D. Røntved, and H. H. Huss. 1998. Microbiological quality and shelf life of cold-smoked salmon from three different processing plants. Food Microbiol. 15:137-150.
    • (1998) Food Microbiol , vol.15 , pp. 137-150
    • Hansen, L.T.1    Røntved, S.D.2    Huss, H.H.3
  • 26
    • 33644898534 scopus 로고    scopus 로고
    • Influence of different histories of the inoculum on lag phase and growth of Listeria monocytogenes in meat models
    • Jacobsen, T., and A. G. Koch. 2006. Influence of different histories of the inoculum on lag phase and growth of Listeria monocytogenes in meat models. J. Food Prot. 69:532-541.
    • (2006) J. Food Prot , vol.69 , pp. 532-541
    • Jacobsen, T.1    Koch, A.G.2
  • 28
    • 0035877002 scopus 로고    scopus 로고
    • Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon
    • Joffraud, J. J., F. Leroi, C. Roy, and J. L. Berdagué. 2001. Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon. Int. J. Food Microbiol. 66:175-184.
    • (2001) Int. J. Food Microbiol , vol.66 , pp. 175-184
    • Joffraud, J.J.1    Leroi, F.2    Roy, C.3    Berdagué, J.L.4
  • 29
    • 0032581096 scopus 로고    scopus 로고
    • Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood
    • Jørgensen, L. V., and H. H. Huss. 1998. Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood. Int. J. Food Microbiol. 42:127-131.
    • (1998) Int. J. Food Microbiol , vol.42 , pp. 127-131
    • Jørgensen, L.V.1    Huss, H.H.2
  • 30
    • 0034528030 scopus 로고    scopus 로고
    • The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon
    • Jørgensen, L. V., H. H. Huss, and P. Dalgaard. 2000. The effect of biogenic amine production by single bacterial cultures and metabiosis on cold-smoked salmon. J. Appl. Microbiol. 89:920-934.
    • (2000) J. Appl. Microbiol , vol.89 , pp. 920-934
    • Jørgensen, L.V.1    Huss, H.H.2    Dalgaard, P.3
  • 31
    • 23944474776 scopus 로고    scopus 로고
    • Effect of inoculum size on the combined temperature, pH and a(w) limits for growth of Listeria monocytogenes
    • Koutsoumanis, K. P., and J. N. Sofos. 2005. Effect of inoculum size on the combined temperature, pH and a(w) limits for growth of Listeria monocytogenes. Int. J. Food Microbiol. 104:83-91.
    • (2005) Int. J. Food Microbiol , vol.104 , pp. 83-91
    • Koutsoumanis, K.P.1    Sofos, J.N.2
  • 32
    • 1242351709 scopus 로고    scopus 로고
    • Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon
    • Lakshmanan, R., and P. Dalgaard. 2004. Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon. J. Appl. Microbiol. 96:398-408.
    • (2004) J. Appl. Microbiol , vol.96 , pp. 398-408
    • Lakshmanan, R.1    Dalgaard, P.2
  • 33
    • 2442567823 scopus 로고    scopus 로고
    • Prevalence and growth of Listeria on naturally contaminated smoked salmon over 28 days of storage at 4°C
    • Lappi, V. R., A. Ho, K. Gall, and M. Wiedmann. 2004. Prevalence and growth of Listeria on naturally contaminated smoked salmon over 28 days of storage at 4°C. J. Food Prot. 67:1022-1026.
    • (2004) J. Food Prot , vol.67 , pp. 1022-1026
    • Lappi, V.R.1    Ho, A.2    Gall, K.3    Wiedmann, M.4
  • 34
    • 0037061042 scopus 로고    scopus 로고
    • Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration
    • Le Marc, Y., V. Huchet, C. M. Bourgeois, J. P. Guyonnet, P. Mafart, and D. Thuault. 2002. Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int. J. Food Microbiol. 73:219-237.
    • (2002) Int. J. Food Microbiol , vol.73 , pp. 219-237
    • Le Marc, Y.1    Huchet, V.2    Bourgeois, C.M.3    Guyonnet, J.P.4    Mafart, P.5    Thuault, D.6
  • 35
    • 0034032446 scopus 로고    scopus 로고
    • Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 degrees C as estimated by the factorial design method
    • Leroi, F., J. J. Joffraud, and F. Chevalier. 2000. Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 degrees C as estimated by the factorial design method. J. Food Prot. 63:502-508.
    • (2000) J. Food Prot , vol.63 , pp. 502-508
    • Leroi, F.1    Joffraud, J.J.2    Chevalier, F.3
  • 36
    • 0032488570 scopus 로고    scopus 로고
    • Study of the microbial ecology of cold-smoked salmon during storage at 8°C
    • Leroi, F., J. J. Joffraud, F. Chevalier, and M. Cardinal. 1998. Study of the microbial ecology of cold-smoked salmon during storage at 8°C. Int. J. Food Microbiol. 39:111-121.
    • (1998) Int. J. Food Microbiol , vol.39 , pp. 111-121
    • Leroi, F.1    Joffraud, J.J.2    Chevalier, F.3    Cardinal, M.4
  • 37
    • 0035075823 scopus 로고    scopus 로고
    • Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters
    • Leroi, F., J. J. Joffraud, F. Chevalier, and M. Cardinal. 2001. Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. J. Appl. Microbiol. 90:578-587.
    • (2001) J. Appl. Microbiol , vol.90 , pp. 578-587
    • Leroi, F.1    Joffraud, J.J.2    Chevalier, F.3    Cardinal, M.4
  • 39
    • 21244464707 scopus 로고    scopus 로고
    • Shelf life and safety aspects of chilled cooked and peeled shrimps (Pandalus borealis) in modified atmosphere packaging
    • Mejlholm, O., N. Bøknæs, and P. Dalgaard. 2005. Shelf life and safety aspects of chilled cooked and peeled shrimps (Pandalus borealis) in modified atmosphere packaging. J. Appl. Microbiol. 99:66-76.
    • (2005) J. Appl. Microbiol , vol.99 , pp. 66-76
    • Mejlholm, O.1    Bøknæs, N.2    Dalgaard, P.3
  • 40
    • 33846666296 scopus 로고    scopus 로고
    • Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood
    • Mejlholm, O., and P. Dalgaard. 2007. Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood. J. Food Prot. 70:70-84.
    • (2007) J. Food Prot , vol.70 , pp. 70-84
    • Mejlholm, O.1    Dalgaard, P.2
  • 41
    • 0038523968 scopus 로고    scopus 로고
    • The effect of abrupt osmotic shifts on the lag phase duration of foodborne bacteria
    • Mellefont, L. A., T. A. McMeekin, and T. Ross. 2003. The effect of abrupt osmotic shifts on the lag phase duration of foodborne bacteria. Int. J. Food Microbiol. 83:281-293.
    • (2003) Int. J. Food Microbiol , vol.83 , pp. 281-293
    • Mellefont, L.A.1    McMeekin, T.A.2    Ross, T.3
  • 42
    • 0037640900 scopus 로고    scopus 로고
    • T and DSM 20722 as Carnobacterium maltaromaticum comb. nov. Int. J. Syst. Evol. Microbiol. 53:675-678.
    • T and DSM 20722 as Carnobacterium maltaromaticum comb. nov. Int. J. Syst. Evol. Microbiol. 53:675-678.
  • 43
    • 0000034201 scopus 로고
    • Proposed theoretical water activity values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth
    • Resnik, S. L., and J. Chirife. 1988. Proposed theoretical water activity values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth. J. Food Prot. 51:419-423.
    • (1988) J. Food Prot , vol.51 , pp. 419-423
    • Resnik, S.L.1    Chirife, J.2
  • 45
    • 0029845515 scopus 로고    scopus 로고
    • Indices for performance evaluation of predictive models in food microbiology
    • Ross, T. 1996. Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81:501-508.
    • (1996) J. Appl. Bacteriol , vol.81 , pp. 501-508
    • Ross, T.1
  • 47
    • 77956588814 scopus 로고    scopus 로고
    • Secondary models
    • R. C. McKellar and X. Lu ed, CRC Press, Boca Raton, Fla
    • Ross, T., and P. Dalgaard. 2004. Secondary models, p. 63-150. In R. C. McKellar and X. Lu (ed.), Modeling microbial responses in food. CRC Press, Boca Raton, Fla.
    • (2004) Modeling microbial responses in food , pp. 63-150
    • Ross, T.1    Dalgaard, P.2
  • 48
    • 0034695203 scopus 로고    scopus 로고
    • Predictive modelling of the growth and survival of Listeria in fishery products
    • Ross, T., P. Dalgaard, and S. Tienungoon. 2000. Predictive modelling of the growth and survival of Listeria in fishery products. Int. J. Food Microbiol. 62:231-245.
    • (2000) Int. J. Food Microbiol , vol.62 , pp. 231-245
    • Ross, T.1    Dalgaard, P.2    Tienungoon, S.3
  • 49
    • 0037298723 scopus 로고    scopus 로고
    • Enhanced inhibition of Listeria monocytogenes in frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures
    • Stekelenburg, F. K. 2003. Enhanced inhibition of Listeria monocytogenes in frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures. Food Microbiol. 20:133-137.
    • (2003) Food Microbiol , vol.20 , pp. 133-137
    • Stekelenburg, F.K.1
  • 50
    • 0035877032 scopus 로고    scopus 로고
    • Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes
    • Stekelenburg, F. K., and M. L. T. Kant-Muermans. 2001. Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes. Int. J. Food Microbiol. 66:197-203.
    • (2001) Int. J. Food Microbiol , vol.66 , pp. 197-203
    • Stekelenburg, F.K.1    Kant-Muermans, M.L.T.2
  • 51
    • 0030902941 scopus 로고    scopus 로고
    • Lactic acid bacteria of foods and their current taxonomy
    • Stiles, M. E., and W. H. Holzapfel. 1997. Lactic acid bacteria of foods and their current taxonomy. Int. J. Food Microbiol. 36:1-29.
    • (1997) Int. J. Food Microbiol , vol.36 , pp. 1-29
    • Stiles, M.E.1    Holzapfel, W.H.2
  • 52
    • 0034790284 scopus 로고    scopus 로고
    • Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon
    • Stohr, V., J. J. Joffraud, M. Cardinal, and F. Leroi. 2001. Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon. Food Res. Int. 34:797-806.
    • (2001) Food Res. Int , vol.34 , pp. 797-806
    • Stohr, V.1    Joffraud, J.J.2    Cardinal, M.3    Leroi, F.4
  • 53
    • 0035065982 scopus 로고    scopus 로고
    • Enterococcus villorum sp. nov., an enteroadherent bacterium associated with diarrhea in piglets
    • Vancanneyt, M., C. Snauwaert, and I. Cleenwerck. 2001. Enterococcus villorum sp. nov., an enteroadherent bacterium associated with diarrhea in piglets. Int. J. Syst. Evol. Microbiol. 51:393-400.
    • (2001) Int. J. Syst. Evol. Microbiol , vol.51 , pp. 393-400
    • Vancanneyt, M.1    Snauwaert, C.2    Cleenwerck, I.3
  • 54
    • 33749366514 scopus 로고    scopus 로고
    • Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects
    • Vogel, B. F., Y. Y. Ng, G. Hyldig, M. Mohr, and L. Gram. 2006. Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects. J. Food Prot. 69:2134-2142.
    • (2006) J. Food Prot , vol.69 , pp. 2134-2142
    • Vogel, B.F.1    Ng, Y.Y.2    Hyldig, G.3    Mohr, M.4    Gram, L.5
  • 55
    • 26044455383 scopus 로고    scopus 로고
    • Achieving continuous improvement in reductions in foodborne listeriosis - a risk-based approach
    • Walls, I. 2005. Achieving continuous improvement in reductions in foodborne listeriosis - a risk-based approach. J. Food Prot. 68:1932-1994.
    • (2005) J. Food Prot , vol.68 , pp. 1932-1994
    • Walls, I.1
  • 56
    • 0035931658 scopus 로고    scopus 로고
    • Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus
    • Wijtzes, T., F. M. Rombouts, M. L. T. Kant-Muermans, K. van't Riet, and M. H. Zwietering. 2001. Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus. Int. J. Food Microbiol. 63:57-64.
    • (2001) Int. J. Food Microbiol , vol.63 , pp. 57-64
    • Wijtzes, T.1    Rombouts, F.M.2    Kant-Muermans, M.L.T.3    van't Riet, K.4    Zwietering, M.H.5
  • 57
    • 0017327970 scopus 로고
    • A numerical taxonomic survey of Listeria and related bacteria
    • Wilkinson, B. J., and D. Jones. 1977. A numerical taxonomic survey of Listeria and related bacteria. J. Gen. Microbiol. 98:399-421.
    • (1977) J. Gen. Microbiol , vol.98 , pp. 399-421
    • Wilkinson, B.J.1    Jones, D.2
  • 58
    • 7944237588 scopus 로고    scopus 로고
    • Control of growth and survival of Listeria monocytogenes on smoked salmon by combined potassium lactate and sodium diacetate and freezing stress during refrigeration and frozen storage
    • Yoon, K. S., C. N. Burnette, K. A. Abou-Zeid, and R. C. Whiting. 2004. Control of growth and survival of Listeria monocytogenes on smoked salmon by combined potassium lactate and sodium diacetate and freezing stress during refrigeration and frozen storage. J. Food Prot. 67:2465-2471.
    • (2004) J. Food Prot , vol.67 , pp. 2465-2471
    • Yoon, K.S.1    Burnette, C.N.2    Abou-Zeid, K.A.3    Whiting, R.C.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.