Assertiveness of meat-borne Lactococcus piscium strains and their potential for competitive exclusion of spoilage bacteria in situ and in vitro

Monitoring of spoilage-associated microbiota on modified atmosphere packaged beef and differentiation of psychrophilic and psychrotrophic strains

(2018) M. Hilgarth et al.   JOURNAL OF APPLIED MICROBIOLOGY

The microbiology of beef carcasses and primals during chilling and commercial storage

(2017) Rachael Reid et al.   FOOD MICROBIOLOGY

Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria

(2017) Taous Saraoui et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition mechanism of Listeria monocytogenes by a bioprotective bacteria Lactococcus piscium CNCM I-4031

(2016) Taous Saraoui et al.   FOOD MICROBIOLOGY

Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review

(2016) T. Saraoui et al.   JOURNAL OF APPLIED MICROBIOLOGY

Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

(2016) S. MATAMOROS et al.   JOURNAL OF FOOD PROTECTION

Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47

(2015) Margarita Andreevskaya et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Selection of bioprotective cultures for preventing cold-smoked salmon spoilage

(2015) Françoise Leroi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic acid bacteria and their controversial role in fresh meat spoilage

(2015) Vasileios Pothakos et al.   MEAT SCIENCE

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

(2014) Vasileios Pothakos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reclassification of Leuconostoc gasicomitatum as Leuconostoc gelidum subsp. gasicomitatum comb. nov., description of Leuconostoc gelidum subsp. aenigmaticum subsp. nov., designation of Leuconostoc gelidum subsp. gelidum subsp. nov. and emended description of Leuconostoc gelidum

(2014) R. Rahkila et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Microbiological contamination of cattle carcasses at different stages of slaughter in two abattoirs

(2014) Claudio Zweifel et al.   MEAT SCIENCE

Optimization of experimental and modelling parameters for the differentiation of beverage spoiling yeasts by Matrix-Assisted-Laser-Desorption/Ionization–Time-of-Flight Mass Spectrometry (MALDI–TOF MS) in response to varying growth conditions

(2013) Julia C. Usbeck et al.   FOOD MICROBIOLOGY

Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat

(2012) Riitta Rahkila et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spoilage microbiota associated to the storage of raw meat in different conditions

(2012) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C

(2011) Papa Abdoulaye Fall et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers

(2010) Danilo Ercolini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism

(2010) T.T. Nieminen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions

(2010) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protective Effect of a Non-BacteriocinogenicLactococcus pisciumCNCM I-4031 Strain AgainstListeria monocytogenesin Sterilized Tropical Cooked Peeled Shrimp

(2010) Papa Abdoulaye Fall et al.   Journal of Aquatic Food Product Technology

Inhibition ofBrochothrix thermosphactaand sensory improvement of tropical peeled cooked shrimp byLactococcus pisciumCNCM I-4031

(2010) P.A. Fall et al.   LETTERS IN APPLIED MICROBIOLOGY

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

(2009) D. Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria

(2009) S. Matamoros et al.   FOOD MICROBIOLOGY

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE