Identification and Characterization of Leuconostoc carnosum, Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham

Leuconostoc carnosum was shown to be the specific spoilage organism in vacuum-packaged, sliced, cooked ham showing spoilage during 3 weeks of shelf life. Identification of the specific spoilage organism was done by use of phenotypic data and ClaI, EcoRI, and HindIII reference strain ribopatterns. On...

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Bibliografiska uppgifter
Huvudupphovsmän: Björkroth, K. J., Vandamme, P., Korkeala, H. J.
Materialtyp: Artigo
Språk:Inglês
Publicerad: American Society for Microbiology 1998
Ämnen:
Food Microbiology
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC106726/
https://ncbi.nlm.nih.gov/pubmed/9726876
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