Biological competition as a preserving mechanism

Biological competition is one "barrier" against pathogenic growth which has been recommended for use in refrigerated foods. Historically used in fermented foods, lactic acid bacteria alter foods to preclude growth of pathogens. The primary mechanism of inhibition is pH reduction, although...

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of food safety 1990, Vol.10 (2), p.107-117
1. Verfasser:	Gombas, D.E. (National Food Processors Association, Dublin, CA)
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDIFICACION ACIDIFICATION ALIMENTOS ALMACENAMIENTO BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE Biological and medical sciences COMPETENCIA BIOLOGICA COMPETITION BIOLOGIQUE FLORA MICROBIANA FLORE MICROBIENNE Food industries Food microbiology Fundamental and applied biological sciences. Psychology INHIBICION INHIBITION PRODUIT ALIMENTAIRE REFRIGERACION REFRIGERATION STOCKAGE TEMPERATURA TEMPERATURE
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