Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages

Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany

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BacDive in 2019: bacterial phenotypic data for High-throughput biodiversity analysis

(2018) Lorenz Christian Reimer et al.   NUCLEIC ACIDS RESEARCH

Insight into the Genome of Brochothrix thermosphacta, a Problematic Meat Spoilage Bacterium

(2016) Tamsyn Stanborough et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacteriocins from lactic acid bacteria and their applications in meat and meat products

(2016) Weerapong Woraprayote et al.   MEAT SCIENCE

Novel biotechnological applications of bacteriocins: A review

(2012) Eduardo Marcos Balciunas et al.   FOOD CONTROL

Bioactive packaging technologies for extended shelf life of meat-based products

(2007) Véronique COMA   MEAT SCIENCE