Effect of enterocin EJ97 against Geobacillus stearothermophilus vegetative cells and endospores in canned foods and beverages

European Food Research and Technology

Volumn 230, Issue 3, 2009, Pages 513-519

  Viedma, Pilar Martínez ^a   Abriouel, Hikmate ^a   Omar, Nabil Ben ^a   López, Rosario Lucas ^a   Gálvez, Antonio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Bacteriocin; Canned foods; Geobacillus; Preservation; Spoilage

Indexed keywords

ANTI-MICROBIAL EFFECTS; BACTERIOCINS; BIOPRESERVATION; CANNED FOOD; CULTURE MEDIUM; DETECTION LEVELS; ENTEROCIN; ENTEROCOCCUS FAECALIS; FOOD SAMPLES; GEOBACILLUS STEAROTHERMOPHILUS; HIGH WATER; HIGHLY SENSITIVE; MICROBIAL INACTIVATION; SHORT-TIME TREATMENTS; STEAROTHERMOPHILUS; THERMOPHILIC BACTERIA; TIME COURSE; VEGETABLE FOOD; VEGETATIVE CELLS; VIABLE CELLS;

BACTERIA; BEVERAGES; FOOD PRESERVATION; HEAT TREATMENT;

CELL CULTURE;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; GEOBACILLUS; GEOBACILLUS STEAROTHERMOPHILUS;

EID: 72749116862     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1194-x     Document Type: Article

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