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Critical Reviews in Biotechnology Volume 14, 1994 - Issue 2
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Research Article

Immobilized Cells in Meat Fermentation

Aiden J. McLoughlin Department of Industrial Microbiology, University College Dublin, Dublin 4, Ireland
&
Claude P. Champagne Centre de Recherche et de Developpement sur les aliments, Agriculture Canada, 3600 Boulevard Casavant Ouest, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
Pages 179-192 | Published online: 27 Sep 2008

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M. Rouhi, S. Sohrabvandi & A.M. Mortazavian. (2013) Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics. Critical Reviews in Food Science and Nutrition 53:4, pages 331-348.
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Franceses Clementi. (1997) Alginate Production by Azotobacter Vinelandii. Critical Reviews in Biotechnology 17:4, pages 327-361.
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Articles from other publishers (14)

Jose Teixeira & Antonio VicenteLeona Paulová, Petra Patáková & Tomáš Brányik. 2013. Engineering Aspects of Food Biotechnology. Engineering Aspects of Food Biotechnology 89 110 .
Maria Raytchinova Kosseva. (2010) Immobilization of Microbial Cells in Food Fermentation Processes. Food and Bioprocess Technology 4:6, pages 1089-1118.
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S. Sood, R. Singhal, S. Bhat & A. Kumar. 2011. Comprehensive Biotechnology. Comprehensive Biotechnology 230 243 .
S. Sood, R. Singhal, S. Bhat & A. Kumar. 2011. Comprehensive Biotechnology. Comprehensive Biotechnology 151 164 .
A. Jagannath, P.S. Raju & A.S. Bawa. (2010) Comparative evaluation of bacterial cellulose (nata) as a cryoprotectant and carrier support during the freeze drying process of probiotic lactic acid bacteria. LWT - Food Science and Technology 43:8, pages 1197-1203.
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Simon Labrie & Sylvain Moineau. 2010. Bacteriophages in the Control of Food- and Waterborne Pathogens. Bacteriophages in the Control of Food- and Waterborne Pathogens 199 216 .
B. De Giulio, P. Orlando, G. Barba, R. Coppola, M. De Rosa, A. Sada, P. P. De Prisco & F. Nazzaro. (2005) Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying. World Journal of Microbiology and Biotechnology 21:5, pages 739-746.
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Linda Saucier & Claude P. Champagne. 2005. Applications of Cell Immobilisation Biotechnology. Applications of Cell Immobilisation Biotechnology 337 353 .
M. MILLETTE, W. SMORAGIEWICZ & M. LACROIX. (2004) Antimicrobial Potential of Immobilized Lactococcus lactis subsp. lactis ATCC 11454 against Selected Bacteria. Journal of Food Protection 67:6, pages 1184-1189.
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S. M. Cahill, M. E. Upton & A. J. Mcloughlin. 2002. Applied Microbiology. Applied Microbiology 239 266 .
A Bekatorou, A.A Koutinas, A Kaliafas & M Kanellaki. (2001) Freeze-dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation. Process Biochemistry 36:6, pages 549-557.
Crossref
Claude P. Champagne. 2001. Immobilized Cells. Immobilized Cells 199 212 .
Y. Y. Tseng, M. T. Chen & C. F. Lin. (2001) Growth, pigment production and protease activity of Monascus purpureus as affected by salt, sodium nitrite, polyphosphate and various sugars. Journal of Applied Microbiology 88:1, pages 31-37.
Crossref
Claude P. Champagne. 1996. Immobilized Cells - Basics and Applications, Proceedings of an International Symposium organized under auspices of The Working Party on Applied Biocatalysis of the European Federation of Biotechnology Noordwijkerhout. Immobilized Cells - Basics and Applications, Proceedings of an International Symposium organized under auspices of The Working Party on Applied Biocatalysis of the European Federation of Biotechnology Noordwijkerhout 633 640 .

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