Concepedia

The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage

François Deumier, Antoine Collignan

Meat Science · 2003 · 35 citations · 41 references

References

41

Lactic Acid Permeabilizes Gram-Negative Bacteria by Disrupting the Outer Membrane

Hanna‐Leena Alakomi, Eija Skyttä, Maria Saarela et al. · Applied and Environmental Microbiology · 2000 · 1.1K citations · Full text

Life Sciences, Microbiology, Bacteriology +11

Utilization of microbes to process and preserve meat

Friedrich‐Karl Lücke · Meat Science · 2000 · 447 citations

Agriculture, Food Science, Microbiology +10

Health Risks and Consequences of Salmonella and Campylobacter jejuni in Raw Poultry

Frank L. Bryan, Michael P. Doyle · Journal of Food Protection · 1995 · 413 citations

Agriculture, Poultry Science, Veterinary Microbiology +12

Fate of Listeria monocytogenes in processed meat products during refrigerated storage

Kathleen A. Glass, Michael P. Doyle · Applied and Environmental Microbiology · 1989 · 278 citations · Full text

Agriculture, Food Science, Microbiology +17

Bacterial starter cultures for meat fermentation

Marta Hugas, J.M. Monfort · Food Chemistry · 1997 · 274 citations

Agriculture, Food Science, Microbiology +14