P Johansson, L Paulin, E Sade… - Applied and …, 2011 - Am Soc Microbiol Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods. Its role has been verified by challenge tests in gas and slime formation, development of pungent acidic and buttery ... Related articles - All 3 versions
S Garcha… - Journal of Food Science and Technology, 2011 - Springer Abstract A challenge for food industry today is to produce minimally processed food, without use of chemical preser- vatives and little compromise on nutritional status. Lacto- bacillus acidophilus NCDC 291 can be directly added to food where it enhances shelf life by competing with ...
[PDF] from rug.nlT Abee… - Current Opinion in Biotechnology, 2011 - gbb.eldoc.ub.rug.nl ... Understanding microbial behavior may contribute to enhanced control of foodspoilage and pathogenic bacteria on the one hand, and at the same time provide a basis for improvement of functionality and robustness of micro- organisms used as starters in fermentations. ... Related articles - View as HTML - All 8 versions
TDT Dang - 2011 - archive.ugent.be Zygosaccharomyces bailii is a well-known food spoilage yeast with an exceptional acid resistance. The yeast often causes spoilage in shelf-stable acidified products (such as mayonnaises, ketchups, dressings), leading to substantial economic losses to the food ... Cached - All 3 versions
[CITATION] Bacteriocins: Remarks Studies
Y Kawai… - Lactic Acid Bacteria and Bifidobacteria: …, 2011 - Caister Academic Pr Related articles
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