Abstract:Carnobacterium maltaromaticum is frequently associated with foods having extended shelf-life due to its inhibitory activity to other bacteria. The quantification of such inhibition interactions affected by various environmental factors is limited. This study investigated the effect of environmental factors relevant to vacuum-packaged beef on inhibition between two model isolates of C. maltaromaticum, D0h and D8c, specifically D8c sensitivity to D0h inhibition and D0h inhibitor production. The effects of temper… Show more
“…Zhang et al [ 6 ] show that growth rates of Carnobacterium maltaromaticum in vacuum-packaged beef strongly depend on the temperature, atmosphere, and pH as well as on concentrations of lactic acid and glucose. This study has implications for the meat industry as Carnobacterium maltaromaticum is non-pathogenic to humans but inhibits growth of other food-spoiling bacteria.…”
Environmental issues such as eutrophication, ocean acidification, sea level rise, saltwater intrusion, increase in carbon dioxide levels, or rise of average global temperatures, among many others, are impacting and changing whole ecosystems [...]
“…Zhang et al [ 6 ] show that growth rates of Carnobacterium maltaromaticum in vacuum-packaged beef strongly depend on the temperature, atmosphere, and pH as well as on concentrations of lactic acid and glucose. This study has implications for the meat industry as Carnobacterium maltaromaticum is non-pathogenic to humans but inhibits growth of other food-spoiling bacteria.…”
Environmental issues such as eutrophication, ocean acidification, sea level rise, saltwater intrusion, increase in carbon dioxide levels, or rise of average global temperatures, among many others, are impacting and changing whole ecosystems [...]
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