Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage
- 1 May 1998
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 41 (1) , 1-7
- https://doi.org/10.1016/s0168-1605(98)00038-5
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Effects of starter cultures on the formation of flavour compounds in dry sausagePublished by Elsevier ,2003
- Lactobacillus acidophilus Group Lactic Acid Bacteria Applied to Meat FermentationJournal of Food Science, 1998
- Selective detection, enumeration and identification of potentially probiotic Lactobacillus and Bifidobacterium species in mixed bacterial populationsInternational Journal of Food Microbiology, 1997
- Starters in the processing of meat productsMeat Science, 1994
- Probiotics for humansPublished by Springer Nature ,1992
- Bacterial starter cultures in food productionFood Biotechnology, 1990
- Acidophilus Milk Products: A Review of Potential Benefits to ConsumersJournal of Dairy Science, 1989
- Fate of Sfaphylococcus aureus in Reduced Sodium Fermented SausageJournal of Food Science, 1985
- UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGEJournal of Food Science, 1977
- GROWTH AND ENTEROTOXIN PRODUCTION BY VARIOUS STRAINS OF Staphylococcus aureus IN SELECTED FOODSJournal of Food Science, 1973