Characterization of Lactobacillus sake strains associating with production of ropy slime by randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) patterns
- 31 August 1996
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 31 (1-3) , 59-68
- https://doi.org/10.1016/0168-1605(96)00964-6
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slimeInternational Journal of Food Microbiology, 1996
- Differentiation of dextran-producing Leuconostoc strains from fermented rice cake (puto) using pulsed-field gel electrophoresisInternational Journal of Food Microbiology, 1995
- Survival of ropy slime-producing lactic acid bacteria in heat processes used in the meat industryMeat Science, 1992
- Ropy slime-producing lactic acid bacteria contamination at meat processing plantsInternational Journal of Food Microbiology, 1992
- The ability of the ropy slime-producing lactic acid bacteria to form ropy colonies on different culture media and at different incubation temperatures and atmosphereInternational Journal of Food Microbiology, 1992
- Fermented Sausage as a Contamination Source of Ropy Slime-Producing Lactic Acid BacteriaJournal of Food Protection, 1992
- Raw Materials of Cooked Ring Sausages as a Source of Spoilage Lactic Acid BacteriaJournal of Food Protection, 1990
- Growth Temperatures of Ropy Slime-Producing Lactic Acid BacteriaJournal of Food Protection, 1990
- Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc speciesInternational Journal of Food Microbiology, 1988
- Differences in microbial growth in the surface layer and at the centre of vacuum-packed cooked ring sausagesInternational Journal of Food Microbiology, 1987