Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes

Food Microbiology

Volumn 29, Issue 2, 2012, Pages 187-196

  Lucquin, Isabelle ^a   Zagorec, Monique ^a   Champomier Vergès, Marie ^a   Chaillou, Stéphane ^a  

^a UMR1319 MICALIS   (France)

Author keywords

Beef carpaccio; Food ecosystem; Lactic acid bacteria; Lactobacillus sakei; Leuconostoc mesenteroides; Organic meat

Indexed keywords

LACTIC ACID;

ANIMAL; ARTICLE; CATTLE; CLASSIFICATION; COMPARATIVE STUDY; DNA FINGERPRINTING; FOOD STORAGE; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYLOGENY; SEASON;

ANIMALS; CATTLE; DNA FINGERPRINTING; FOOD STORAGE; LACTIC ACID; LACTOBACILLACEAE; MEAT PRODUCTS; PHYLOGENY; SEASONS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS; LACTOBACILLUS FUCHUENSIS; LACTOBACILLUS SAKEI; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC SAKEI;

EID: 84855195151     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.08.001     Document Type: Article

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