Acta Vet. Brno 2013, 82: 237-241

https://doi.org/10.2754/avb201382030237

Weissella viridescens in meat products – a review

Marta Dušková1, Josef Kameník2, Renáta Karpíšková1,3

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology, Brno, Czech Republic
2University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic
3Veterinary Research Institute, Brno, Czech Republic

Crossref Cited-by Linking

  • Li Yunxia, Zhou Changyu, He Jun, Wu Zhen, Sun Yangying, Pan Daodong, Tian Hongwei, Xia Qiang: Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product. Food Control 2022, 136, 108889. <https://doi.org/10.1016/j.foodcont.2022.108889>
  • Singh Avtar, Mittal Ajay, Benjakul Soottawat: Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Comp Rev Food Sci Food Safe 2022, 21, 580. <https://doi.org/10.1111/1541-4337.12866>
  • Li Xing, Ou Xiuqiong, Jing Shaohong, Zhong Zhengze, Bu Lijun, Xie Huadong, Li Rui, Zhang Xiaochun, Coenye T., Huang H.: Analysis on Microbial Flora Changes During Processing and Storage of Spiced Goose Based on Pcr-Dgge Combined with Conventional Microbial Culture Methods. E3S Web Conf. 2020, 145, 01018. <https://doi.org/10.1051/e3sconf/202014501018>
  • Wang Ping, Hu Antuo, Fan Xiaopan, Zhao Xiaomei, Ge Yiqiang, Chen Ying: Bacterial communities in prepared foods available at supermarkets in Beijing, China. Food Research International 2019, 120, 668. <https://doi.org/10.1016/j.foodres.2018.11.024>
  • Tamkutė Laura, Gil Beatriz Melero, Carballido Jordi Rovira, Pukalskienė Milda, Venskutonis Petras Rimantas: Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products. Food Research International 2019, 120, 38. <https://doi.org/10.1016/j.foodres.2019.02.025>
  • Adiguzel Gulsah, Faiz Ozlem, Sisecioglu Melda, Sari Bilge, Baltaci Ozkan, Akbulut Sumeyya, Genc Berna, Adiguzel Ahmet: A novel endo-β-1,4-xylanase from Pediococcus acidilactici GC25; purification, characterization and application in clarification of fruit juices. International Journal of Biological Macromolecules 2019, 129, 571. <https://doi.org/10.1016/j.ijbiomac.2019.02.054>
  • Wickramasinghe Nirmani N., Ravensdale Joshua T., Coorey Ranil, Dykes Gary A., Scott Chandry P.: In situ characterisation of biofilms formed by psychrotrophic meat spoilage pseudomonads. Biofouling 2019, 35, 840. <https://doi.org/10.1080/08927014.2019.1669021>
  • Longhi Daniel Angelo, da Silva Nathália Buss, Martins Wiaslan Figueiredo, Carciofi Bruno Augusto Mattar, de Aragão Gláucia Maria Falcão, Laurindo João Borges: Optimal experimental design to model spoilage bacteria growth in vacuum-packaged ham. Journal of Food Engineering 2018, 216, 20. <https://doi.org/10.1016/j.jfoodeng.2017.07.031>
  • Soleimani Seyedeh Sara, Adiguzel Ahmet, Nadaroglu Hayrunnisa: Production of bioethanol by facultative anaerobic bacteria. J. Inst. Brew. 2017, 123, 402. <https://doi.org/10.1002/jib.437>
  • Longhi Daniel Angelo, Martins Wiaslan Figueiredo, da Silva Nathália Buss, Carciofi Bruno Augusto Mattar, de Aragão Gláucia Maria Falcão, Laurindo João Borges: Optimal experimental design for improving the estimation of growth parameters of Lactobacillus viridescens from data under non-isothermal conditions. International Journal of Food Microbiology 2017, 240, 57. <https://doi.org/10.1016/j.ijfoodmicro.2016.06.042>
  • Longhi Daniel Angelo, Martins Wiaslan Figueiredo, Silva Nathália Buss da, Carciofi Bruno Augusto Mattar, Aragão Gláucia Maria Falcão de, Laurindo João Borges: Estimation of the Temperature Dependent Growth Parameters of Lactobacillus Viridescens in Culture Medium with Two-step Modelling and Optimal Experimental Design Approaches. Procedia Food Science 2016, 7, 25. <https://doi.org/10.1016/j.profoo.2016.02.079>
  • Costa Jean Carlos Correia Peres, Tremarin Andréia, Longhi Daniel Angelo, Silva Ana Paula Rosa da, Carciofi Bruno Augusto Mattar, Laurindo João Borges, Aragão Gláucia Maria Falcão de: Predictive Modeling of the Growth of Lactobacillus Viridescens under Non-isothermal Conditions. Procedia Food Science 2016, 7, 29. <https://doi.org/10.1016/j.profoo.2016.02.080>
  • Dušková Marta, Kameník Josef, Šedo Ondrej, Zdráhal Zbyněk, Saláková Alena, Karpíšková Renáta, Lačanin Ines: Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations. Food Control 2015, 50, 804. <https://doi.org/10.1016/j.foodcont.2014.10.030>
  • Kameník Josef, Dušková Marta, Šedo Ondrej, Saláková Alena, Pavlík Zdeněk, Zdráhal Zbyněk, Karpíšková Renáta: Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages. LWT - Food Science and Technology 2015, 61, 492. <https://doi.org/10.1016/j.lwt.2014.12.012>
  • Iulietto Maria F., Sechi Paola, Borgogni Elena, Cenci-Goga Beniamino T.: Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria. Italian Journal of Animal Science 2015, 14, 4011. <https://doi.org/10.4081/ijas.2015.4011>
  • Paramithiotis Spiros, Doulgeraki Agapi I., Karahasani Anta, Drosinos Eleftherios H.: Microbial population dynamics during spontaneous fermentation of Asparagus officinalis L. young sprouts. Eur Food Res Technol 2014, 239, 297. <https://doi.org/10.1007/s00217-014-2222-z>
Crossref Cited-by Linking logo