Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef

OBJECTIVE: This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. METHODS: L. sakei and L. curvatus were separately incubated in vacuumed-packaged r...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Yimin, Zhu, Lixian, Dong, Pengcheng, Liang, Rongrong, Mao, Yanwei, Qiu, Shubing, Luo, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838332/
https://www.ncbi.nlm.nih.gov/pubmed/29059725
http://dx.doi.org/10.5713/ajas.17.0540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838332/
https://www.ncbi.nlm.nih.gov/pubmed/29059725
http://dx.doi.org/10.5713/ajas.17.0540

Ejemplares similares