Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon

Food Microbiology

Volumn 58, Issue , 2016, Pages 16-22

  Comi, Giuseppe ^a   Andyanto, Debbie ^a   Manzano, Marisa ^a   Iacumin, Lucilla ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Bio protective cultures; Cooked bacon; Spoilage

Indexed keywords

ANIMAL; BACTERIAL COUNT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; MEAT; MICROBIOLOGY; PHYSIOLOGY; PIG;

ANIMALS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; MEAT PRODUCTS; SWINE;

EID: 84961282270     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.03.001     Document Type: Article

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