Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested

Cooked sausages packaged in a modified atmosphere (MAP: 20% CO 70% N ,

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Bibliographische Detailangaben
Veröffentlicht in:	Microorganisms (Basel) 2024-06, Vol.12 (6), p.1175
Hauptverfasser:	Comi, Giuseppe, Colautti, Andrea, Bernardi, Cristian Edoardo Maria, Stella, Simone, Orecchia, Elisabetta, Coppola, Francesca, Iacumin, Lucilla
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid agar anti-infective agents Antimicrobial agents Atmosphere Bacteria Broths Carbon dioxide Clean rooms color cooked sausage Cooking Dairy products Dilution Ethanol Ethyl acetate Food Food contamination & poisoning Food spoilage Gram-positive bacteria Inoculation Ketones Lactic acid Leuconostoc Leuconostoc gelidum Meat Meat products Microbiota Microbiota (Symbiotic organisms) Microorganisms Minimum inhibitory concentration Modified atmospheres Packages Packaging preservation agents Sausages Sensory evaluation Sensory properties Sodium Sodium acetate Sodium diacetate Sodium lactate species Spoilage Substrates Temperature VOCs Volatile compounds Volatile organic compounds
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Beschreibung
Zusammenfassung:	Cooked sausages packaged in a modified atmosphere (MAP: 20% CO 70% N ,
ISSN:	2076-2607 2076-2607
DOI:	10.3390/microorganisms12061175