Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions.

@article{Doulgeraki2010LacticAB,
  title={Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions.},
  author={Agapi I. Doulgeraki and Spiros Paramithiotis and Dafni Maria Kagkli and George-John E Nychas},
  journal={Food microbiology},
  year={2010},
  volume={27 8},
  pages={1028-34}
}
A total of 266 lactic acid bacteria (LAB) have been isolated from minced beef stored at 0, 5, 10 and 15 °C aerobically and under modified atmosphere packaging consisting of 40% CO(2)-30% O(2)-30% N(2) in the presence MAP (+) and absence MAP (-) of oregano essential oil. Sequencing of their 16S rRNA gene along with presence of the katA gene demonstrated… CONTINUE READING