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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Bibliografske podrobnosti

izdano v:	Appl Environ Microbiol
Principais autores:	Hamasaki, Yoshikatsu, Ayaki, Mitsuko, Fuchu, Hidetaka, Sugiyama, Masaaki, Morita, Hidetoshi
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 2003
Teme:	Food Microbiology
Online dostop:	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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