Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked...

Descripción completa

Detalles Bibliográficos
Autores principales: Kalschne, Daneysa Lahis, Womer, Rute, Mattana, Ademir, Sarmento, Cleonice Mendes Pereira, Colla, Luciane Maria, Colla, Eliane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2015
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512077/
https://www.ncbi.nlm.nih.gov/pubmed/26221105
http://dx.doi.org/10.1590/S1517-838246120130019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512077/
https://www.ncbi.nlm.nih.gov/pubmed/26221105
http://dx.doi.org/10.1590/S1517-838246120130019

Ejemplares similares