Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat

Meat Science

Volumn 81, Issue 1, 2009, Pages 203-208

  Essid, Ines ^a   Medini, Maher ^b   Hassouna, Mnasser ^a  

^a Ecole Superieure des Industries Alimentaires   (Tunisia)

^b INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

Author keywords

Acidifying activity; Antibiotic resistance; Antimicrobial activity; Enzymatic activity; Lactobacillus plantarum; Traditional salted meat

Indexed keywords

ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; PSEUDOMONAS; SALMONELLA CHOLERAESUIS SUBSP. ARIZONAE; STAPHYLOCOCCUS AUREUS;

EID: 53349168985     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.07.020     Document Type: Article

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