Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

Food Microbiology

Volumn 47, Issue , 2015, Pages 74-84

  Siroli, Lorenzo ^a   Patrignani, Francesca ^a   Serrazanetti, Diana I ^a   Tabanelli, Giulia ^a   Montanari, Chiara ^a   Gardini, Fausto ^a   Lanciotti, Rosalba ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Biocontrol agents; Lactic acid bacteria; Minimally processed products; Natural antimicrobials; Safety and shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LACTUCA; THYMUS VULGARIS;

ANTIINFECTIVE AGENT; CITRAL; HEXOBARBITAL; LACTIC ACID; TERPENE;

ANTIBIOSIS; BACTERIUM; ESCHERICHIA COLI; FOOD CONTROL; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LETTUCE; LISTERIA MONOCYTOGENES; MALUS; MICROBIOLOGY; PHYSIOLOGY; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; THYMUS (PLANT);

ANTI-INFECTIVE AGENTS; ANTIBIOSIS; BACTERIA; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD SAFETY; HEXOBARBITAL; LACTIC ACID; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LETTUCE; LISTERIA MONOCYTOGENES; MALUS; MONOTERPENES; SALMONELLA ENTERITIDIS; THYMUS PLANT;

EID: 84917705757     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.11.008     Document Type: Article

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