Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in a fermented sausage model

International Journal of Food Microbiology

Volumn 285, Issue , 2018, Pages 188-197

  Janßen, Dorothee ^a   Eisenbach, Lara ^a   Ehrmann, Matthias A ^a   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Assertiveness; Colony PCR; Competiveness; Fermentation; Lactic acid bacteria; Lactobacillus curvatus; Lactobacillus sakei; MALDI TOF MS; Raw fermented sausages; Solid state fermentation

Indexed keywords

BACTERIOCIN;

ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; COLONY FORMING UNIT; CONTROLLED STUDY; DATA BASE; FERMENTED PRODUCT; HABITAT; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MEAT; MODEL; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PH; SOLID STATE FERMENTATION; STAPHYLOCOCCUS CARNOSUS; ANIMAL; BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

ANIMALS; BACTERIOCINS; COLONY COUNT, MICROBIAL; FERMENTATION; FERMENTED FOODS; FOOD MICROBIOLOGY; LACTOBACILLUS; LACTOBACILLUS SAKEI; MEAT PRODUCTS;

EID: 85046349366     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.04.030     Document Type: Article

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