Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens (Articolo in rivista)

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Label
  • Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens (Articolo in rivista) (literal)
Anno
  • 2013-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1111/1750-3841.12282 (literal)
Alternative label
  • Valerio F. a, Lonigro S. L. a, Di Biase M. a, de Candia S. a, Callegari M. L.b, Lavermicocca P. a (2013)
    Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens
    in Journal of food science (Online)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Valerio F. a, Lonigro S. L. a, Di Biase M. a, de Candia S. a, Callegari M. L.b, Lavermicocca P. a (literal)
Pagina inizio
  • 1757 (literal)
Pagina fine
  • 1763 (literal)
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  • I.F.: 1.775 (literal)
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  • http://www.scopus.com/record/display.url?eid=2-s2.0-84888041503&origin=inward (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 78 (literal)
Rivista
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  • 7 (literal)
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  • 11 (literal)
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  • a Institute of Sciences of Food Production, Via Amendola 122/O, 70126 Bari, Italy b Centro Ricerche Biotecnologiche--Istituto di Microbiologia, Univ. Cattolica del Sacro CuoreVia Milano 24, 26100 Cremona Italy. (literal)
Titolo
  • Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens (literal)
Abstract
  • The survival of 3 pathogens Listeria monocytogenes ATCC19115, Salmonella enterica subsp. enterica ATCC13311, and Escherichia coli ATCC8739 was evaluated over time in ready-to-eat (RTE) artichoke products processed or not with the probiotic strain Lactobacillus paracasei LMGP22043. Both probiotic and standard products (final pH about 4.0; aw=0.98) dressed with oil and packaged in modified atmosphere were inoculated with pathogens at a level of about 3 log CFU/g and stored at 4 °C for 45 d. Pathogens decreased in the probiotic product in 2 descent phases, without shoulder and/or tailing as observed by fitting the models available in the GInaFit software to the experimental data. S. enterica subsp. enterica was completely inactivated after 14 and 28 d in probiotic and standard products, respectively; E. coli was inhibited in the probiotic food at day 4 (count
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