Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 59-66

  Alegre, Isabel ^a   Viñas, Inmaculada ^a   Usall, Josep ^b   Anguera, Marina ^b   Abadias, Maribel ^b  

^a UNIVERSITY OF LLEIDA   (Spain)

^b IRTA   (Spain)

Author keywords

Biocontrol; Gastric acid survival; Listeria monocytogenes; Protective cultures; Salmonella

Indexed keywords

FOOD ADDITIVE; PROBIOTIC AGENT;

APPLE; ARTICLE; BACTERIAL COUNT; FOOD CONTROL; FOOD PRESERVATION; LACTOBACILLUS RHAMNOSUS; LISTERIA MONOCYTOGENES; METABOLISM; MICROBIOLOGY; PATHOGENICITY; PH; SALMONELLA;

COLONY COUNT, MICROBIAL; FOOD ADDITIVES; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS RHAMNOSUS; LISTERIA MONOCYTOGENES; MALUS; PROBIOTICS; SALMONELLA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS RHAMNOSUS; LISTERIA MONOCYTOGENES; MALUS X DOMESTICA; SALMONELLA;

EID: 78149407235     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.08.006     Document Type: Article

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