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Lactic acid bacteria and their controversial role in fresh meat spoilage
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- Journal Article
- A1
- open access
Processing environment and ingredients are both sources of Leuconostoc gelidum, which emerges as a major spoiler in ready-to-eat meals
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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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Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment
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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