Characterization and identification of thermotolerant lactic acid bacteria isolated from cooked sausages as bioprotective cultures

Journal of Muscle Foods

Volumn 21, Issue 3, 2010, Pages 585-596

  Ramírez Chavarín, Norma L ^a   Wacher Rodarte, Carmen ^b   Pérez Chabela, M Lourdes ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b Universidad Nacional Autonoma de Mexico Facultad de Quimica   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

16S RRNA; BIOCHEMICAL TESTS; COOKED MEAT; COOKED SAUSAGE; LACTIC ACID BACTERIA; MEAT PRODUCTS; MEXICO CITY; MICROFLORA; PEDIOCOCCUS; PHYLOGENETIC PROXIMITY; THERMAL PROCESSING; THERMAL TREATMENT; THERMOTOLERANT; WATER BATHS;

BACTERIOLOGY; BODY FLUIDS; HEAT TREATMENT; LACTIC ACID; MEATS; RETAIL STORES; RNA;

THERMAL PROCESSING (FOODS);

AEROCOCCUS; BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; PEDIOCOCCUS;

EID: 78649475619     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2009.00206.x     Document Type: Article

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