Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

Meat Science

Volumn 80, Issue 2, 2008, Pages 480-487

  Zdolec, Nevijo ^a   Hadžiosmanović, Mirza ^a   Kozačinski, Lidija ^a   Cvrtila, Željka ^a   Filipović, Ivana ^a   Škrivanko, Mario ^b   Leskovar, Kristina ^c  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b CROATIAN VETERINARY INSTITUTE   (Croatia)

^c Veterinary Station Vrbovec   (Croatia)

Author keywords

Fermented sausages; Lactobacillus sakei; Mesenterocin Y; Quality; Safety

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS SAKEI;

EID: 49649123575     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.01.012     Document Type: Article

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