Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture

Food Microbiology

Volumn 27, Issue 8, 2010, Pages 1086-1094

  Vasilopoulos, Charalampos ^a   De Mey, Eveline ^b   Dewulf, Lore ^b   Paelinck, Hubert ^b   De Smedt, Anny ^c   Vandendriessche, Frank ^c   De Vuyst, Luc ^a   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b Research Group for Technology and Quality of Animal Products   (Belgium)

^c Imperial Meat Products   (Belgium)

Author keywords

Bioprotective culture; Cooked ham; Spoilage

Indexed keywords

ANIMAL; ARTICLE; BROCHOTHRIX; CARNOBACTERIUM; CATTLE; FERMENTATION; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LEUCONOSTOC; MEAT; METABOLISM; MICROBIOLOGY; TASTE;

ANIMALS; BROCHOTHRIX; CARNOBACTERIUM; CATTLE; FERMENTATION; FOOD PACKAGING; HUMANS; LEUCONOSTOC; MEAT PRODUCTS; TASTE;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; LEUCONOSTOC; LEUCONOSTOC CARNOSUM;

EID: 83555177033     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.07.013     Document Type: Article

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