Isolation of lactic acid bacteria from pao cai, a Chinese traditional fermented vegetable, with inhibitory activity against Salmonella associated with fresh-cut apple, using a modelling study

Journal of Applied Microbiology

Volumn 118, Issue 4, 2015, Pages 998-1006

  Luo, W ^a   Chen, M ^a   Chen, A ^a   Dong, W ^a   Hou, X ^a   Pu, B ^a  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antimicrobials; Food preservation; Lactic acid bacteria; Modelling; Salmonella

Indexed keywords

FOOD PRESERVATION; FRUITS; LABORATORIES; LACTIC ACID; RNA; STRAIN; VEGETABLES;

ANTI-BACTERIAL ACTIVITY; ANTIBACTERIALS; ANTIMICROBIAL; FRESH-CUT APPLES; GRAM POSITIVE; INHIBITORY ACTIVITY; LACTIC ACID BACTERIA; MODEL METHOD; MODELING; MODELLING STUDIES;

SALMONELLA;

RNA 16S;

ANTIMICROBIAL ACTIVITY; BACTERIUM; BIOASSAY; DECIDUOUS TREE; ECOLOGICAL MODELING; FERMENTATION; GROWTH RATE; INHIBITOR; INOCULATION; NUMERICAL MODEL; ORGANIC ACID; VEGETABLE;

ADULT; APPLE; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM COLONY; BACTERIUM ISOLATION; CONTROLLED STUDY; FEMALE; GENE SEQUENCE; HUMAN; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; MALE; NONHUMAN; PAO CAI; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR ENTERITIDIS; VEGETABLE; ANTIBIOSIS; BIOLOGICAL MODEL; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; MALUS; MICROBIOLOGY; MOLECULAR GENETICS; PHYSIOLOGY; PROCEDURES;

CHINA;

LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; MALUS X DOMESTICA; POSIBACTERIA; SALMONELLA;

ANTIBIOSIS; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS; MALUS; MODELS, BIOLOGICAL; MOLECULAR SEQUENCE DATA; SALMONELLA; VEGETABLES;

EID: 84924778331     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12741     Document Type: Article

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