Inhibition ofCitrobacter freundii by lactic acid, ascorbic acid, citric acid,Thymus vulgaris extract and NaCl at 31 °C and 5 °C

Author:

Abu-Ghazaleh Bayan M.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Reference20 articles.

1. Abu-Ghazaleh B.M. (2000). Inhibition ofAeromonas caviae andA. sobria by sodium chloride, citric acid, ascorbic acid, potassium sorbate and extracts ofThymus vulgaris. Jpn. J. Infect. Dis., 53: 111–115.

2. Abu-Ghazaleh B.M. (2001). Fecal coliforms of wastewater treatment lants: antibiotic resistance, survival on surfaces and nhibition by sodium chloride and ascorbic acid. Microbiologica, 24: 379–387.

3. Banwart G.J. (1989). Basic Food Microbiology. 2nd edn., Chapman and Hall, New York, USA.

4. Blaszyk M., Holley, R.A. (1998). Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms. Int. J. Food Microbiol., 39: 175–183.

5. Blom H., Nerbrink E., Dainty R., Hagtvedt T., Borch E., Nissen H., Nesbakken T. (1997). Addition of 2.5% lactate and 0.25% acetate controls growth ofListeria monocytogenes in vacuumpacked, sensory-acceptable servelat sausage and cooked ham stored at 4 °C. Int. J. Food Microbiol., 38: 71–76.

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