Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics.

Foods · 2020 · PMC7278706 · PMID 32423080

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a decreasing trendno p-value reported

putida and with the cocktail cultures of four strains, while it presented a decreasing trend in the inoculated meat with Ln. mesenteroides , dual species of pseudomonads and LAB at 4 °C.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Spoilage Potential of <i>Pseudomonas</i> (<i>P. fragi, P. putida</i>) and LAB (<i>Leuconostoc mesenteroides</i>, <i>Lactobacillus sakei</i>) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics.

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