Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

“…A higher diversity of VOCs was found in samples analyzed after storage in air than in samples stored under a vacuum. Since the 45 C. maltaromaticum strains analyzed could grow both in air and in vacuum packs, it was the packaging conditions that induced changes in the metabolic activities of Carnobacterium spp., as previously reported (28). The strains that induced high frequencies of certain molecules when meat was stored in air did not necessarily determine high quantities of the same compounds during storage in vacuum packs.…”

Growth control of Listeria innocua 2030c during processing and storage of cold-smoked salmon-trout by Carnobacterium divergens V41 culture and supernatant

“…Biopreservation methods have gained popularity in the area of food safety e.g. the use of protamines (Johansen, Gill, & Gram, 1996), monoglycerides (Wang & Johnson, 1997), bacteriocins (Duffes, 1999;Duffes, Corre, Leroi, Dousset, & Boyaval, 2000;Duffes, Leroi, Boyaval, & Dousset, 1999;Goff, Bhunia, & Johnson, 1996;Leisner, Greer, Dilts, & Stiles, 1995;McMullen & Stiles, 1996;Rodriguez, Gaya, Medina, & Nunez, 1997;Stecchini, Aquilli, & Sarai, 1995).…”

Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model

“…Moreover, the results reported by various authors are very controversial. Some reports state that there is no difference in the shelf life of products in the different atmospheres tested (Boerema, Penny, Cummings, & Bell, 1993), whereas others have reported that an MA with 100% N 2 or with CO 2 concentrations lower than 50% (Ahvenainen, Skytta, & Kivikataja, 1989;Blickstad & Molin, 1983;Borch & Nerbrink, 1989) or vacuum (Leisner, Greer, Dilts, & Stiles, 1995) gave the best results.…”