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P Johansson, L Paulin, E Sade… - Applied and …, 2011 - Am Soc Microbiol
Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of
cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods. Its role has been verified
by challenge tests in gas and slime formation, development of pungent acidic and buttery ...
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S Garcha… - Journal of Food Science and Technology, 2011 - Springer
Abstract A challenge for food industry today is to produce minimally processed food, without
use of chemical preser- vatives and little compromise on nutritional status. Lacto- bacillus acidophilus
NCDC 291 can be directly added to food where it enhances shelf life by competing with ...
[PDF] from rug.nlT Abee… - Current Opinion in Biotechnology, 2011 - gbb.eldoc.ub.rug.nl
... Understanding microbial behavior may contribute to enhanced control of food spoilage and
pathogenic bacteria on the one hand, and at the same time provide a basis for improvement of
functionality and robustness of micro- organisms used as starters in fermentations. ...
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TDT Dang - 2011 - archive.ugent.be
Zygosaccharomyces bailii is a well-known food spoilage yeast with an exceptional acid
resistance. The yeast often causes spoilage in shelf-stable acidified products (such as
mayonnaises, ketchups, dressings), leading to substantial economic losses to the food ...
Cached - All 3 versions

[CITATION] Bacteriocins: Remarks Studies

Y Kawai… - Lactic Acid Bacteria and Bifidobacteria: …, 2011 - Caister Academic Pr
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