Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. II. Mixed cultures and shelf life predictions
- Author
- MALAKAR, P. K1 ; MARTENS, D. E1 ; ZWIETERING, M. H1 2 ; BEAL, C3 ; VAN'T RIET, K1
[1] Department of Food Technology and Nutritional Sciences, Food and Bioprocess Engineering Group. Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, Netherlands
[2] CIRDC, 15 Av. Galilée, 92350 Le Plessis Robinson, France
[3] Laboratoire de Génie et Microbiologie des Procédés Alimentaries, INA P-G, INRA, 78850 Thiverval-Grignon, France - Source
International journal of food microbiology. 1999, Vol 51, Num 1, pp 67-79 ; ref : 17 ref
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Keyword (fr)
- Contamination biologique Culture microorganisme mixte Durée conservation Enterobacter cloacae Interaction microorganisme Lactobacillus curvatus Modélisation Produit alimentaire Prédiction Préservation Bactérie Enterobacteriaceae Lactobacillaceae
- Keyword (en)
- Biological contamination Mixed microorganism culture Shelf life Enterobacter cloacae Microorganism interrelationships Lactobacillus curvatus Modeling Foodstuff Prediction Preservation Bacteria Enterobacteriaceae Lactobacillaceae
- Keyword (es)
- Contaminación biológica Cultivo mixto de microorganismos Tiempo conservación Enterobacter cloacae Interacción microorganismo Lactobacillus curvatus Modelización Producto alimenticio Predicción Preservación Bacteria Enterobacteriaceae Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1991743
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0168-1605(99)00096-3 
https://dx.doi.org/10.1016/S0168-1605(99)00096-3
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