2001•International Journal of Food MicrobiologyRequires access

Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats

Sylvia Bredholt, Truls Nesbakken, Askild Lorentz Holck

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Key concepts: Lactobacillus sakei, Food science, Vacuum packing, Listeria monocytogenes, Chemistry, Strain (injury), Lactic acid, Fermentation

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Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats — Research Paper | ScholarLens