Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 228-234

  Jones, Rhys J ^a,c   Hussein, Hassan M ^b   Zagorec, Monique ^c   Brightwell, Gale ^a   Tagg, John R ^d  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b AGRESEARCH GRASSLANDS   (New Zealand)

^c CEMAGREF   (France)

^d UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Bio preservation; Hypothiocyanate; Lactic acid bacteria; Lactobacillus sakei; Lactococcus lactis; Meat

Indexed keywords

ANIMAL; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; CAMPYLOBACTER JEJUNI; CLOSTRIDIUM; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SAFETY; TIME; VACUUM;

ANIMALS; ANTIBIOSIS; CAMPYLOBACTER JEJUNI; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MEAT; TIME FACTORS; VACUUM;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CAMPYLOBACTER JEJUNI; CLOSTRIDIUM; CLOSTRIDIUM ESTERTHETICUM; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES;

EID: 38349082305     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.11.001     Document Type: Article

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