Bio-protective potential of lactic acid bacteria : Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef
OBJECTIVE: This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 31(2018), 4 vom: 05. Apr., Seite 585-594
|
|---|
| 1. Verfasser: |
Zhang, Yimin
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Zhu, Lixian,
Dong, Pengcheng,
Liang, Rongrong,
Mao, Yanwei,
Qiu, Shubing,
Luo, Xin |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2018
|
|---|
| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
|
|---|
| Schlagworte: | Journal Article
Bio-protective
Lactic Acid Bacteria
Microbial Diversity
Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE)
Vacuum-packaged Beef |
|---|