Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis

Food Microbiology

Volumn 27, Issue 1, 2010, Pages 12-18

  Audenaert, Kris ^a,b   D'Haene, Klaas ^b   Messens, Kathy ^a   Ruyssen, Tony ^a   Vandamme, Peter ^b   Huys, Geert ^b  

^a UNIVERSITY COLLEGE GHENT   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Cooked meat; Core flora; DGGE; Lactic acid bacteria; MAP; Spoilage

Indexed keywords

LACTIC ACID;

ANIMAL; ARTICLE; BIODIVERSITY; CHICKEN; DNA FINGERPRINTING; FOOD INDUSTRY; FOOD PACKAGING; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLALES; MEAT; METABOLISM; MICROBIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERASE CHAIN REACTION; QUALITY CONTROL; STANDARD; SWINE; TURKEY (BIRD);

ANIMALS; BIODIVERSITY; CHICKENS; DNA FINGERPRINTING; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD PACKAGING; FOOD-PROCESSING INDUSTRY; LACTIC ACID; LACTOBACILLALES; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; QUALITY CONTROL; SWINE; TURKEYS;

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS FUCHUENSIS; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC CARNOSUM;

EID: 70449088985     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.04.006     Document Type: Article

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