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Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 Retards Pathogenic Bacteria in Beef Meatball Stored at Room Temperature
Lactobacillus plantarum Pathogenic Bacteria
2016/6/2
This study aims to demonstrate the efficiency of antibacterial activity of plantaricin IIA-1A5 in meatball when stored at room temperature. The results revealed addition of plantaricin IIA-1A5 to meat...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Predominant spoilage bacteria Sliced cooked ham PCR-DGGE
2012/8/13
16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4 ...