Identification of lactic acid bacteria involved in the spoilage of pasteurized " foie gras" products

Meat Science

Volumn 85, Issue 3, 2010, Pages 467-471

  Matamoros, S ^a   Andre S ^b   Hue, I ^a   Prevost H ^a   Pilet, M F ^a  

^a LUNAM UNIVERSITÉ   (France)

^b CTCPA Centre Technique de la Conservation des Produits Agricoles   (France)

Author keywords

" Foie gras"; Acidification; Lactic acid bacteria; Lactobacillus; Spoilage; Weissella

Indexed keywords

LACTIC ACID; RIBOSOME DNA; RNA 16S;

ANIMAL; ARTICLE; CLASSIFICATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLALES; LACTOBACILLUS; LIVER; MEAT; MICROBIOLOGY; NUCLEOTIDE SEQUENCE; POULTRY;

ANIMALS; BASE SEQUENCE; DNA, RIBOSOMAL; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLALES; LACTOBACILLUS; LIVER; MEAT PRODUCTS; POULTRY; RNA, RIBOSOMAL, 16S;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; WEISSELLA; WEISSELLA VIRIDESCENS;

EID: 77954957846     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.017     Document Type: Article

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