| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288887 | Food Microbiology | 2012 | 7 Pages |
Abstract
⺠Effect of pH, temperature and NaCl on Lactococcus piscium has been modelled. ⺠Same work was performed on Brochothrix thermosphacta and data validated in shrimp. ⺠Cardinal values were closed except NaClmax (3 times higher for B. thermosphacta). ⺠B. thermosphacta grew faster in shrimp than L. piscium. ⺠Bioprotective effect of L. piscium is not due to a better adaptation to shrimp matrix.
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Authors
Françoise Leroi, Papa Abdoulaye Fall, Marie France Pilet, Frédérique Chevalier, Régis Baron,