Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

International Journal of Food Microbiology

Volumn 143, Issue 1-2, 2010, Pages 9-16

  Samapundo, S ^a   Ampofo Asiama, J ^a   Anthierens, T ^a   Xhaferi, R ^a   Van Bree, I ^a   Szczepaniak, S ^b   Goemaere, O ^b   Steen, L ^b   Dhooge, M ^a   Paelinck, H ^b   Dewettinck, K ^a   Devlieghere, F ^a  

^a GHENT UNIVERSITY   (Belgium)

^b ODISEE UNIVERSITY COLLEGE   (Belgium)

Author keywords

Cooked ham; Lactobacillus sakei; NaCl reduction; NaCl replacement; Water activity; White sauce

Indexed keywords

MAGNESIUM SULFATE; SODIUM CHLORIDE;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; COOKED FOOD; LACTOBACILLUS SAKEI;

ANIMALS; ANTI-INFECTIVE AGENTS; CALCIUM CHLORIDE; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS; MAGNESIUM CHLORIDE; MAGNESIUM SULFATE; MEAT; POTASSIUM CHLORIDE; SALTS; SODIUM CHLORIDE; SWINE;

LACTOBACILLUS SAKEI;

EID: 77956190592     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.07.014     Document Type: Article

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