Preserving non-fermented refrigerated foods with microbial cultures—a review

Keyphrases

• Antibiosis 50%
• Bacteriocin 100%
• Extrinsic Factors 50%
• Gram-negative Bacteria 50%
• Hydrogen Peroxide 50%
• Inhibitory Effect 50%
• Intrinsic Factors 50%
• Lactic Acid 50%
• Low Molecular Weight Compounds 50%
• Media Trials 50%
• Microbial Culture 50%
• Microbiological Media 50%
• Natural Temperature 50%
• Non-fermented 100%
• Preservation Methods 50%
• Refrigerated Food 100%
• Refrigeration Temperature 50%
• Temperature-responsive 50%

Food Science

• Bacteriocins 100%