Microbiological Profile of Goat Meat Inoculated with Lactic Acid Bacteria Cultures and Stored at 30°C for 7 days

Food and Bioprocess Technology

Volumn 4, Issue 2, 2011, Pages 312-319

  Olaoye, Olusegun A ^a   Onilude, Abiodun A ^b   Idowu, Oyeyemi A ^a  

^a The Federal Polytechnic   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Biopreservatives; Foodborne pathogens; Lactic acid bacteria; Protective effect; Storage systems

Indexed keywords

BIOPRESERVATIVES; FOODBORNE PATHOGENS; LACTIC ACID BACTERIA; PROTECTIVE EFFECTS; STORAGE SYSTEMS;

BACTERIOLOGY; BODY FLUIDS; LACTIC ACID; LISTERIA; MEATS; PATHOGENS; RATING; SALMONELLA; STARTERS;

THERMAL LOGGING;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROBACTERIACEAE; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS;

EID: 79955471012     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0343-3     Document Type: Article

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