Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

International Journal of Food Microbiology

Volumn 96, Issue 2, 2004, Pages 149-164

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

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Biopreservation; Cooked meat products; Lactic acid bacteria; Protective cultures

Indexed keywords

AGAR; BACTERIOCIN; GLUCOSE; LACTIC ACID; LACTOCIN S; SODIUM CHLORIDE;

ACIDIFICATION; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; BROCHOTRIX THERMOSPHACTA; CONTROLLED STUDY; COOKING; EVALUATION; FERMENTATION; FOOD PRESERVATION; FOOD STORAGE; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LIQUID; LISTERIA MONOCYTOGENES; MEAT; MEAT INDUSTRY; MICROORGANISM; MODEL; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTECTION; SALT TOLERANCE; SCREENING; TEMPERATURE; VACUUM;

ANIMALS; ANTIBIOSIS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FERMENTATION; FOOD PACKAGING; FOOD PRESERVATION; LACTOBACILLUS; LEUCONOSTOC; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SWINE; TASTE; VACUUM;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOBACILLUS SAKEI SUBSP. CARNOSUS; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC MESENTEROIDES; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 4444226009     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.03.016     Document Type: Article

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