Vasileios Pothakos
No current affiliation with UGent
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Lactic acid bacteria and their controversial role in fresh meat spoilage
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Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces
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Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014
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- PhD Thesis
- open access
Psychrotrophic lactic acid bacteria (LAB) as a source of fast spoilage occuring on packaged and cold-stored food products
(2014) -
Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions
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Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment
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Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium
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Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products
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Spoilage potential of psychrotrophic lactic acid bacteria (LAB): Leuconostoc gasicomitatum and Lactococcus piscium under different packaging conditions
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Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products
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Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon
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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple
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Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products
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Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
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- Conference Paper
- C3
- open access
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored and packaged food products
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The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent