THE EFFECT OF PEDIOCOCCUS-DAMNOSUS AND PEDIOCOCCUS-PENTOSACEUS ON THE GROWTH OF PATHOGENS IN MINCED MEAT

被引：23

作者：

MATTILASANDHOLM, T

HAIKARA, A

SKYTTA, E

机构：

[1] Food Research Laboratory, Technical Research Centre of Finland, Espoo

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1991年 / 13卷 / 01期

关键词：

PEDIOCOCCUS; PATHOGEN; MINCED MEAT; NATURAL INHIBITOR; ANTIMICROBIAL ACTIVITY;

D O I：

10.1016/0168-1605(91)90141-B

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antibacterial effects of one strain of Pediococcus damnosus and two strains of Pediococcus pentosacaeus against Clostridium perfringens, Listeria monocytogenes, Salmonella infantis and Yersinia enterocolitica were investigated. Growth inhibition studies were conducted in juice from minced meat incubated at +6-degrees-C and +15-degrees-C for various periods after the inoculation with pediococci. Inhibitory effects were seen for all bacteria tested.

引用

页码：87 / 94

页数：8

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