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Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products

Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10°C. In particular,...

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Publicado no:Appl Environ Microbiol
Principais autores: Hamasaki, Yoshikatsu, Ayaki, Mitsuko, Fuchu, Hidetaka, Sugiyama, Masaaki, Morita, Hidetoshi
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 2003
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC161497/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12788779/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.6.3668-3671.2003
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