Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products
Coral Barcenilla, Alba Puente, José F. Cobo‐Díaz, Elena A. Alexa, Enriqueta García-Gutiérrez, Paula M. O’Connor, Paul D. Cotter, Montserrat González-Raurich, Mercedes López, Miguel Prieto Maradona, Avelino Álvarez‐Ordóñez
Topics & Concepts
BiopreservationListeria monocytogenesFood scienceLactococcus lactisLactic acidNisinBiologyGenerally recognized as safeAntimicrobialLactobacillus plantarumLactobacillus paracaseiBacteriaBacteriocinVacuum packingListeriaFood microbiologyMicrobiologyFood preservationBiotechnologyFermentationLactobacillusGeneticsMicrobial Inactivation MethodsProbiotics and Fermented FoodsListeria monocytogenes in Food Safety