ShareBacterial populations associated with pasteurized vacuum-packed Vienna sausages.
Author(s) : FRANZ C. M. A. P., HOLY A. von
Type of article: Article
Summary
Effects of pasteurization and storage at 8 deg C for 128 days on the number of different bacteria. In pasteurized sausages leuconostoc and lactobacillus homofermentaire counts fall while the number of pediococcuses rises. Pasteurization is responsible for a diversification of spoilage lactic bacteria populations.
Details
- Original title: Bacterial populations associated with pasteurized vacuum-packed Vienna sausages.
- Record ID : 1997-2937
- Languages: English
- Source: Food Microbiol. - vol. 13 - n. 2
- Publication date: 1996
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Pasteurization; Microbiology; Vacuum; Sausage; Packaging; Pork product
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- Date : 1997/05
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- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 26 - n. 254
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- Source: Food Res. int. - vol. 29 - n. 1
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- Date : 1985
- Languages : English
- Source: Journal of Food Protection - vol. 48 - n. 4
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- Languages : English
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