The inhibition of the growth of Bacillus cereus in liver sausage.
作者信息
Asplund K, Nurmi E, Hill P, Hirn J
机构信息
National Veterinary Institute, Helsinki, Finland.
出版信息
Int J Food Microbiol. 1988 Dec 31;7(4):349-52. doi: 10.1016/0168-1605(88)90061-x.
PMID:3152808
Abstract
The growth of Bacillus cereus is a problem in liver sausage especially when the sausages are stored at high temperatures. Even concentrations of greater than 10(6)/g have been detected. In this study we found that when combining glucono-delta-lactone, sodium erythorbate and citric acid with sodium nitrite and salt the growth of B. cereus could be delayed or totally inhibited.
摘要
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