Search Results - "Pothakos, V."

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent by Rimaux, T., Vrancken, G., Pothakos, V., Maes, D., De Vuyst, L., Leroy, F.

“…Lactobacillus sakei is frequently present as the dominant lactic acid bacterium in spontaneously fermented meat products, demonstrating its competitiveness in…”
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Psychrotrophic lactic acid bacterium (LAB) contamination: a spoilage problem for cold-stored and packaged food products by Pothakos, V, Snauwaert, C, De Vos, P, Huys, G, Devlieghere, F

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Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon by Zhang, Bao-Yu, Samapundo, Simbarashe, Pothakos, Vasileios, Sürengil, Göknur, Devlieghere, Frank

“…This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O2) and high carbon dioxide (CO2) levels to extend the shelf-life of…”
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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple by Zhang, Bao-Yu, Samapundo, Simbarashe, Pothakos, Vasileios, de Baenst, Ilse, Sürengil, Göknur, Noseda, Bert, Devlieghere, Frank

“…•High O2 and CO2 atmosphere have a large effect on spoilage yeasts in fresh-cut pineapple.•50% O2 and 50% CO2 was the most effective in inhibiting spoilage…”
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