Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031

Food Microbiology

Volumn 31, Issue 2, 2012, Pages 222-228

  Leroi, Françoise ^a   Fall, Papa Abdoulaye ^a   Pilet, Marie France ^a,b,c   Chevalier, Frédérique ^a   Baron, Régis ^a  

^a IFREMER   (France)

^b LUNAM UNIVERSITÉ   (France)

^c CEMAGREF   (France)

Author keywords

Biopreservation; Brochothrix thermosphacta; Environmental conditions; Lactic acid bacteria; Modelling; Shrimp; Spoilage bacteria

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; BROCHOTHRIX; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD CONTAMINATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; KINETICS; LACTOCOCCUS; METHODOLOGY; MICROBIOLOGY; PH; SEA FOOD; TEMPERATURE;

BROCHOTHRIX; FOOD CONTAMINATION; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOCOCCUS; SEAFOOD; SODIUM CHLORIDE; TEMPERATURE;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; DECAPODA (CRUSTACEA); LACTOCOCCUS; LACTOCOCCUS PISCIUM;

EID: 84860992371     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.02.014     Document Type: Article

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