Carnobacterium

Encyclopedia of Food Microbiology: Second Edition

Volumn , Issue , 2014, Pages 379-383

  Cailliez Grimal, C ^a   Afzal, M I ^a   Revol Junelles, A M ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Bacteriocins; Carnobacterium; Cheese; Classification; Dairy products; Lactic acid bacteria; Lactobacillus; Meat; Shrimp food; Spoilage

Indexed keywords

EID: 84916637760     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384730-0.00381-5     Document Type: Chapter

References (6)

1. Afzal M.I., Jacquet T., Delaunay S., et al. Carnobacterium maltaromaticum: taxonomy, identification and isolation tools, ecology and technological aspects. Food Microbiology 2010, 25:580-585.
2. Handbook of Culture Media for Food Microbiology 2003, vol. 37:1-662. Elsevier Science, Amsterdam. J.E.L. Corry, G.D.W. Curtis, R.M. Baird (Eds.).
3. Hammes W.P., Hertel C. Carnobacterium. Bergey's Manual of Systematic Bacteriology 2009, vol. 3:546-556. Williams and Wilkins, Baltimore, MD.
4. Holzapfel W.H. Culture media for non-sporulating gram-positive food spoilage bacteria. International Journal of Food Microbiology 1992, 17:113-133.
5. Laursen B.G., Bay L., Cleenwerck I., Vancanneyt M., Swings J., Dalgaard P., Leisner J.J. Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization. Systematic and Applied Microbiology 2005, 28:151-164.
6. Leisner J.J., Laursen B.G., Prevost H., et al. Carnobacterium: positive and negative effects in the environment and in foods. FEMS Microbiology Reviews 2007, 31:592-613.