The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705
By P. Castellano, W. Holzapfel, G. Vignolo. 2004
84 citations recorded by the source corpus.
Subfields: Biotechnology, Food Science
View Paper: https://www.semanticscholar.org/paper/9324207e6e08e7674e71df60554aac5b3298bb6d
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
- F. Villani
- George - John Nychas
- Agapi I. Doulgeraki
- Danilo Ercolini
- L. Cocolin
- Fabrice Teletchea
- Koichi Watanabe
- J. Tamang
Citations in the corpus
- Bacterial populations and the volatilome associated to meat spoilage. (2015, background): “LAB such as Lactobacillus spp., 126 Carnobacterium spp. and Leuconostoc spp. are involved in meat spoilage stored in MAP or VP 127 (Tsigarida et al., 2000; Castellano et al., 2004; Nychas and Skandamis, 2005) and sometimes also in 128 aerobic conditions (Labadie, 1999).”
- Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, background): “LAB are recognized as important competitors of the other spoilage related microbial groups under VP/MAP conditions (Castellano et al., 2004; Gill, 1996; Nychas and Skandamis, 2005; Stanbridge and Davies, 1998; Tsigarida et al., 2000).”