Factors affecting the production of hydrogen sulphide by Lactobacillus sake L13 growing on vacuum‐packaged beef
- 1 September 1989
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 67 (3) , 255-262
- https://doi.org/10.1111/j.1365-2672.1989.tb02493.x
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
- Cysteine metabolism in an isolate ofLactobacillus sake: Plasmid composition and cysteine transportFEMS Microbiology Letters, 1988
- Evaluation of Methods for Detecting the Production of H2S, Volatile Sulfides, and Greening by LactobacilliJournal of Food Science, 1984
- VACUUM PACKAGING OF FRESH BEEF: A REVIEWJournal of Food Quality, 1983
- Characteristics of lactic acid bacteria isolated from vacuum-packaged beefJournal of Applied Bacteriology, 1982
- The Growth of Microbacterium thermosphactum on BeefJournal of Applied Bacteriology, 1979
- The Effect of Film Permeability on the Storage Life and Microbiology of Vacuum-packed meatJournal of Applied Bacteriology, 1979
- Measurement of the permeability of chilled meat packaging film under conditions of high humidityInternational Journal of Food Science & Technology, 1979
- Hie effect of meat pH and package permeability on putrefaction and greening in vacuum packed beefInternational Journal of Food Science & Technology, 1977
- Substrate Limitation of Bacterial Growth at Meat SurfacesJournal of Applied Bacteriology, 1976
- Sur la biosynthese de la β-galactosidase (lactase) chez Escherichia coli. La specificite de l'inductionBiochimica et Biophysica Acta, 1951