Significance of Heme-Based Respiration in Meat Spoilage Caused by Leuconostoc gasicomitatum

Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) which causes spoilage in cold-stored modified-atmosphere-packaged (MAP) meat products. In addition to the fermentative metabolism, L. gasicomitatum is able to respire when exogenous heme and oxygen are available. In this study...

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Dades bibliogràfiques
Autors principals: Jääskeläinen, Elina, Johansson, Per, Kostiainen, Olli, Nieminen, Timo, Schmidt, Georg, Somervuo, Panu, Mohsina, Marzia, Vanninen, Paula, Auvinen, Petri, Björkroth, Johanna
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2013
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC3568588/
https://ncbi.nlm.nih.gov/pubmed/23204416
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02943-12
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