Effect of the lactic acid bacteria on the control of listerial activity and shelf life of smoked salmon scraps

International Journal of Food Science and Technology

Volumn 46, Issue 10, 2011, Pages 2042-2051

  Bernardi, Cristian ^a   Ripamonti, Barbara ^a   Stella, Simone ^a   Tirloni, Erica ^a   Bersani, Carla ^a   Cattaneo, Patrizia ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Anti listeria activity; Lactic acid bacteria; Lactobacillus sakei; Listeria monocytogenes; Physicochemical characteristics; Shelf life; Smoked salmon scraps; Volatile compounds

Indexed keywords

LACTIC ACID BACTERIA; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; PHYSICOCHEMICAL CHARACTERISTICS; SHELF LIFE; SMOKED SALMON; VOLATILE COMPOUNDS;

LISTERIA; PATHOGENS; VOLATILE ORGANIC COMPOUNDS;

LACTIC ACID;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LISTERIA; LISTERIA MONOCYTOGENES; LISTERIA MONOCYTOGENES ATCC 19115;

EID: 80052793377     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02715.x     Document Type: Article

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