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Bacterial 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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