Development and detection of dominance among lactic acid spoilage bacteria from cured meats
Spoiled vacuum-packaged sliced ham and corned beef samples were analyzed and both homofermentative lactobacilli and leuconostocs were found to dominate in the spoilage process $(10\sp7{-}10\sp9$ CFU/cm$\sp2).$ The number of lactobacilli was consistently a little bit higher than the leuconostocs, but...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/1350 |