Improvement of microbiological safety of Sous Vide processed soybean sprouts: Nisin and Bacillus cereus challenge

Food Science and Biotechnology

Volumn 17, Issue 1, 2008, Pages 166-171

  Kim, Hye Jung ^a   Lee, Na Kyoung ^b   Lee, Dong Sun ^c   Hong, Wansoo ^d   Lee, Sang Rak ^b   Kim, Cheon Jei ^b   Paik, Hyun Dong ^b  

^a Gyeongsangnam do Institute of Health and Environment   (South Korea)

^b Konkuk University   (South Korea)

^c Kyungnam University   (South Korea)

^d Sangmyung University   (South Korea)

Author keywords

Bacillus cereus; Cook chill; Nisin; Sous vide; Soybean sprout

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 49649122485     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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