Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

The use of lactic acid bacteria (LAB) as protective cultures in vacuum-packed chill-stored meat has potential application for assuring and improving food quality, safety and market access. In a study to identify candidate strains suitable for evaluation in a meat model, agar-based methods were emplo...

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Veröffentlicht in:	Food microbiology 2008-02, Vol.25 (2), p.228-234
Hauptverfasser:	Jones, Rhys J., Hussein, Hassan M., Zagorec, Monique, Brightwell, Gale, Tagg, John R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals antibacterial properties Antibiosis bacterial contamination bacteriocins Bio-preservation Biological and medical sciences biopreservation biopreservatives Brochothrix thermosphacta Campylobacter jejuni Campylobacter jejuni - growth & development Clostridium Clostridium - growth & development Clostridium estertheticum Colony Count, Microbial Consumer Product Safety food contamination Food Contamination - prevention & control Food industries Food Microbiology Food Packaging - methods food pathogens Food Preservation - methods food spoilage Fundamental and applied biological sciences. Psychology Humans Hypothiocyanate isolation Lactic acid bacteria Lactobacillus - isolation & purification Lactobacillus - physiology Lactobacillus sakei Lactococcus lactis Lactococcus lactis subsp. lactis Listeria monocytogenes Listeria monocytogenes - growth & development Meat Meat - microbiology Meat and meat product industries natural additives raw meat Time Factors Vacuum
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