Ontology highlight
ABSTRACT:
SUBMITTER: Kalschne DL
PROVIDER: S-EPMC4512077 | biostudies-literature | 2015 Mar
REPOSITORIES: biostudies-literature
Kalschne Daneysa Lahis DL Womer Rute R Mattana Ademir A Sarmento Cleonice Mendes Pereira CM Colla Luciane Maria LM Colla Eliane E
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] 20150331 1
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/ ...[more]