ShareGROWTH OF SELECTED LACTOBACILLI INOCULATED TO MEAT PRODUCTS.
CROISSANCE DE LACTOBACILLES SELECTIONNES INOCULES DANS DES PRODUITS CARNES.
Author(s) : BOURGEOIS C. M., ABGRALL B., CHAVE E.
Type of article: Article
Summary
DETERMINATION OF THE SUITABILITY OF LACTOBACILLUS TO DEVELOP IN SAMPLES OF SAUSAGES SCALDED, THEN STORED AT 277 K (4 DEG C). THE INOCULATION OF LACTOBACILLI RESULTS IN A DECREASE IN PH AND, IN SOME CASES, THE INHIBITION OF CONTAMINANTS OF THE COLIFORM TYPE. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-7478.
Details
- Original title: CROISSANCE DE LACTOBACILLES SELECTIONNES INOCULES DANS DES PRODUITS CARNES.
- Record ID : 1984-1910
- Languages: French
- Source: Sci. Aliments - vol. 3 - n. 3
- Publication date: 1983
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Mince; Microbiology; Lactobacillus; Meat; Chilling; Sausage; Meat product
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