Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics

Meat Science

Volumn 96, Issue 2, 2014, Pages 948-955

  Sidira, Marianthi ^a,b   Karapetsas, Athanasios ^b   Galanis, Alex ^b   Kanellaki, Maria ^a   Kourkoutas, Yiannis ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Dry fermented sausages; L. casei ATCC 393; Multiplex PCR; PCR DGGE; Probiotics

Indexed keywords

BACTERIOLOGY; CELL CULTURE; HEAT TREATMENT; POLYMERASE CHAIN REACTION;

DRY FERMENTED SAUSAGE; L. CASEI ATCC 393; MULTIPLEX PCR; PCR-DGGE; PROBIOTICS;

MEATS;

BROCHOTHRIX; CARNOBACTERIUM; DEBARYOMYCES; ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOCOCCUS; LACTOCOCCUS CASEI; LEUCONOSTOC; PSEUDOMONAS; STAPHYLOCOCCUS; TRITICUM AESTIVUM;

PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; DRY-FERMENTED SAUSAGES; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HEAT; HUMAN; IMMOBILIZED CELL; ISOLATION AND PURIFICATION; L. CASEI ATCC 393; LACTOBACILLUS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MULTIPLEX POLYMERASE CHAIN REACTION; PCR-DGGE; PHYSICAL CHEMISTRY; POLYMERASE CHAIN REACTION; PSEUDOMONAS; STAPHYLOCOCCUS; TASTE;

DRY-FERMENTED SAUSAGES; L. CASEI ATCC 393; MULTIPLEX PCR; PCR-DGGE; PROBIOTICS;

CELLS, IMMOBILIZED; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; LACTOBACILLUS; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; POLYMERASE CHAIN REACTION; PROBIOTICS; PSEUDOMONAS; STAPHYLOCOCCUS; TASTE;

EID: 84887214773     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.013     Document Type: Article

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