The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A (Q42724732)

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scientific article published on May 19, 2006

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English	The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A	scientific article published on May 19, 2006

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scholarly article

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Europe PubMed Central

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5 November 2017

The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A (English)

1 reference

10.1016/J.MEATSCI.2006.05.003

https://api.crossref.org/works/10.1016/J.MEATSCI.2006.05.003

16 December 2024

Lactobacillus sakei

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Lactobacillus sakei

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L. Vermeiren

1

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A22063058

16 December 2024

F. Devlieghere

2

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A22063058

16 December 2024

I. Vandekinderen

3

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16 December 2024

U. Rajtak

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16 December 2024

J. Debevere

5

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16 December 2024

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16 December 2024

publication date

19 May 2006

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5 November 2017

full work available at URL

https://biblio.ugent.be/publication/364467/file/6795785

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16 December 2024

https://api.elsevier.com/content/article/PII:S0309174006001495?httpAccept=text/xml

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10.1016/J.MEATSCI.2006.05.003

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16 December 2024

https://api.elsevier.com/content/article/PII:S0309174006001495?httpAccept=text/plain

1 reference

10.1016/J.MEATSCI.2006.05.003

https://api.crossref.org/works/10.1016/J.MEATSCI.2006.05.003

16 December 2024

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Europe PubMed Central

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5 November 2017

74

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Europe PubMed Central

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5 November 2017

3

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5 November 2017

532-545

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Europe PubMed Central

PubMed publication ID

5 November 2017

Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria

1

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Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative

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Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat

8

1 reference

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Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats

9

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Bacteriocins: safe, natural antimicrobials for food preservation

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Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation

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Natural variation in susceptibility of Listeria strains to class IIa bacteriocins.

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Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

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Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products

16

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Application of Leuconostoc carnosum for biopreservation of cooked meat products

17

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Lactic acid and pH as indicators of spoilage for vacuum-packed cooked ring sausages

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Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham

20

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Utilization of microbes to process and preserve meat

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Preservation of Vacuum-Packaged Pork Liver Paté by Fermentation

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Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora

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Heterologous production of bacteriocins by lactic acid bacteria

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Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes

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Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

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Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.

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The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.

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10.1016/J.MEATSCI.2006.05.003

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

5 November 2017

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