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- Todorov, Svetoslav, et al. Show all 7 Authors
- Food science and technology international 2019 v.25 no.4 pp. 327-336
- Lactobacillus curvatus; Lactobacillus sakei; Listeria innocua; Listeria monocytogenes; Pediococcus acidilactici; Staphylococcus xylosus; antibacterial properties; biopreservation; lactic acid bacteria; microbiological quality; modified atmosphere packaging; nitrogen; pork; ready-to-eat foods; sensory properties; storage time
- ... The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat ‘lombo’ over storage time. Sliced ‘lombo’, a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lacto ...