Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative.

@article{Bjrkroth1997RopySL,
  title={Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against a commercial biopreservative.},
  author={Johanna Bj{\"o}rkroth and Hannu J Korkeala},
  journal={International journal of food microbiology},
  year={1997},
  volume={38 2-3},
  pages={117-23}
}
Aseptically handled Frankfurters were treated with a commercial Lactobacillus alimentarius biopreservative and inoculated with different cell concentrations of four ropy slime-producing Lactobacillus sake strains. The packages were vacuum sealed and kept at 6 degrees C for 28 days, after which the production of ropy slime was evaluated. The inoculation test was controlled by sealing the different control packages containing either aseptically manufactured sausages without any bacterial… CONTINUE READING

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