Characterization of the bacterial spoilage flora in marinated pork products

Journal of Applied Microbiology

Volumn 106, Issue 6, 2009, Pages 2106-2116

  Schirmer, B C ^a,b   Heir, E ^a   Langsrud, S ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Food; Lactic acid bacteria; Lactobacillus algidus; Marinated; Meat; Spoilage

Indexed keywords

LACTIC ACID; SPOILAGE;

COMMERCIAL PRODUCTS; LACTIC ACID BACTERIA; LACTOBACILLUS ALGIDU; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; MARINATED; MEAT PRODUCTS; MICROBIOTAS; PORK MEAT;

MEATS;

AGAR; DNA; LACTIC ACID;

BACTERIUM; BLOOD; CULTIVATION; DNA; FOOD;

ARTICLE; BACTERIAL FLORA; BACTERIUM ISOLATION; CARNOBACTERIUM; CARNOBACTERIUM DIVERGEN; CARNOBACTERIUM MALTAROMATICUM; CONTROLLED STUDY; DNA ISOLATION; EXPIRATION DATE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS ALGIDUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC MESENTEROIDES; MEAT; MICROFLORA; NONHUMAN; NORWAY; PORK; VACUUM;

BACTERIA (MICROORGANISMS); CARNOBACTERIUM DIVERGENS; CARNOBACTERIUM MALTAROMATICUM; LACTOBACILLUS ALGIDUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC MESENTEROIDES;

EID: 65549151311     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04183.x     Document Type: Article

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