Combined use of bacteriocin-producing strains to control Listeria monocytogenes regrowth in raw pork meat

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 937-943

  Kouakou, Privat ^a   Ghalfi, Hakim ^a   Dortu, Carine ^a   Evrard, Pol ^b   Thonart, Philippe ^a,b  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b THT ^*  (Belgium)

Author keywords

Bacteriocin; Lactic acid bacteria; Listeria monocytogenes; Organic acids; Pork meat

Indexed keywords

BACTERIOCINS; FOOD INDUSTRIES; FOOD SYSTEM; LABORATORY CONDITIONS; LACTIC ACID BACTERIA; LACTOBACILLUS CURVATUS; LISTERIA MONOCYTOGENES; MATRIX; PEDIOCIN; PEDIOCOCCUS ACIDILACTICI; PORK MEAT; STARTER CULTURES; STORAGE PERIODS;

BACTERIOLOGY; BODY FLUIDS; DAIRY PRODUCTS; DISEASES; LACTIC ACID; LISTERIA; ORGANIC ACIDS; STRAIN;

MEATS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS; LISTERIA; LISTERIA MONOCYTOGENES; PEDIOCOCCUS ACIDILACTICI;

EID: 77955583790     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02218.x     Document Type: Article

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