Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

Meat Science

Volumn 109, Issue , 2015, Pages 101-105

  Swetwiwathana, Adisorn ^a   Visessanguan, Wonnop ^b  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Bacteriocin; Fermented meat; Health benefit; Lactic acid bacteria; Safety

Indexed keywords

ACCIDENT PREVENTION; AGRICULTURAL PRODUCTS; BACTERIA; HEALTH; LABORATORIES; LACTIC ACID; MEATS; METABOLITES; MICROBIOLOGY; MICROORGANISMS; PATHOGENS; THERMAL PROCESSING (FOODS);

BACTERIOCINS; HEALTH BENEFITS; LACTIC ACID BACTERIA; LISTERIA MONOCYTOGENES; PROBIOTIC POTENTIALS; REGULATORY GUIDELINES; SPOILAGE MICROORGANISMS; STAPHYLOCOCCUS AUREUS;

SPOILAGE;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS; THAIS;

BACTERIOCIN; LACTIC ACID; PROBIOTIC AGENT;

ANIMAL; ANTIBIOSIS; DRUG EFFECTS; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; HUMAN; LACTOBACILLUS; MEAT; METABOLISM; MICROBIOLOGY; PRODUCT SAFETY; STAPHYLOCOCCUS AUREUS; THAILAND;

ANIMALS; ANTIBIOSIS; BACTERIOCINS; CONSUMER PRODUCT SAFETY; ENTEROBACTERIACEAE; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LACTIC ACID; LACTOBACILLUS; MEAT; MEAT PRODUCTS; PROBIOTICS; STAPHYLOCOCCUS AUREUS; THAILAND;

EID: 84937162686     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.05.030     Document Type: Article

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