Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

International Journal of Food Microbiology

Volumn 235, Issue , 2016, Pages 53-59

  Di Gioia, Diana ^a   Mazzola, Giuseppe ^a   Nikodinoska, Ivana ^a,b   Aloisio, Irene ^a   Langerholc, Tomaz ^c   Rossi, Maddalena ^d   Raimondi, Stefano ^d   Melero, Beatriz ^b   Rovira, Jordi ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BURGOS   (Spain)

^c UNIVERSITY OF MARIBOR   (Slovenia)

^d UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Bioprocesses; Clostridia; Meat fermentation; Nitrite; Protective cultures

Indexed keywords

NITRITE; ANTIINFECTIVE AGENT;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIUM COLONY; BACTERIUM CULTURE; CLOSTRIDIUM PERFRINGENS; CONTROLLED STUDY; FERMENTED PRODUCT; FOOD CONTAMINATION; IN VITRO STUDY; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; NONHUMAN; PORK; ANIMAL; BIOREACTOR; CLOSTRIDIUM; DRUG EFFECTS; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; MEAT; METABOLISM; MICROBIOLOGY; PIG; PROCEDURES; RED MEAT;

ANIMALS; ANTI-BACTERIAL AGENTS; BIOREACTORS; CLOSTRIDIUM; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; LACTOBACILLUS; MEAT PRODUCTS; NITRITES; RED MEAT; SWINE;

EID: 84979010318     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.06.019     Document Type: Article

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