Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage
- 作者L. Liu; J.F. Kerry; J.P. Kerry
- 卷第75卷
- 期第2期
- 印刷ISSN0309-1740
- 文件大小397.63KB
- 发表时间2007
- DOI10.1016/j.meatsci.2006.07.008
Growth and bacteriocin production kinetics of Leuconostoc mesenteroides E131E.H. Drosinos; M. Mataragas; P. Nasis; M. Galiotou; J. Metaxopoulos · 2005
Characterization of the microbial flora from a traditional Greek fermented sausageE.H. Drosinos; M. Mataragas; N. Xiraphi; G. Moschonas; F. Gaitis; J. Metaxopoulos · 2005
Influence of nutrients on growth and bacteriocin production byLeuconostoc mesenteroidesL124 andLactobacillus curvatusL442M. Mataragas; E.H. Drosinos; E. Tsakalidou; J. Metaxopoulos · 2004
Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°CJ. Metaxopoulos; M. Mataragas; E.H. Drosinos · 2002
Characterization of two bacteriocins produced byLeuconostoc mesenteroidesL124 andLactobacillus curvatusL442, isolated from dry fermented sausagesM. Mataragas; J. Metaxopoulos; E.H. Drosinos · 2002
Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442M. Mataragas; J. Metaxopoulos; M. Galiotou; E.H. Drosinos · 2003
Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°CM. Mataragas; E.H. Drosinos; J. Metaxopoulos · 2003