ir. Lieve Vermeiren
No current affiliation with UGent
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Efficacy of phage P100 on L. monocytogenes in refrigerated vacuum packaged cooked ham
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Biological aproach to reduce Listeria
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The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A
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- PhD Thesis
- open access
Biopreservation of anaerobically packaged sliced cooked meat products by non-bacteriocinogenic micro-organisms
(2006) -
The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham
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Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham
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The use of Lactobacillus sakei 10A for the biopreservation of cooked meat products
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In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products
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Protectieve culturen ter verlenging van de houdbaarheid
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Co-culture experiments between protective cultures and spoilage organisms on vacuum packaged ham