Antibiotic challenge of meat starter cultures and effects upon fermentations

By Holley R.A.   Blaszyk M.  

Food Research International, Vol. 30, Iss. 7, 1997-08 ,pp. : 513-522

Elsevier

Access to resources Recommend Favorite

The combined effects of environmental conditions related to meat fermentation on growth and lipase production by the starter culture Staphylococcus xylosus

By Sorensen B.B.   Jakobsen M.  

Food Microbiology, Vol. 13, Iss. 3, 1996-03 ,pp. : 265-274

Academic Press

Access to resources Recommend Favorite

Lipolysis of pork fat by the meat starter culture Staphylococcus xylosus at various environmental conditions

By Sorensen B.B.  

Food Microbiology, Vol. 14, Iss. 2, 1997-04 ,pp. : 153-160

Academic Press

Access to resources Recommend Favorite

Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures

By Sakhare P.Z.   Narasimha Rao D.  

Food Control, Vol. 14, Iss. 1, 2003-01 ,pp. : 1-5

Elsevier

Access to resources Recommend Favorite

Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures

By Tyopponen nee Erkkila S.   Markkula A.   Petaja E.   Suihko M.-L.   Mattila-Sandholm T.  

Food Control, Vol. 14, Iss. 3, 2003-04 ,pp. : 181-185

Elsevier

Access to resources Recommend Favorite