The effect of fermentation on the growth and survival ofSalmonella typhimurium, Staphylococcus aureus, Bacillus cereus andPseudomonas aeruginosa in fermenting tef (Eragrostis tef)

Author:

Girma Meaza,Gashe Berhanu A.,Lakew Bisrat

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Food Science,Microbiology,Biotechnology,Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference16 articles.

1. Collins, C.H. &Lyne, P.M. 1976Microbiological Methods, 4th edn, p. 155. Butterworths: London.

2. Dahya, R.S. &Speck, M.L. 1968 Hydrogen peroxide formation by lactobacilli and its effect onStaphylococcus aureus.Journal of Dairy Science 51, 1568.

3. Daly, C., Sandine, W.E. &Ellinker, P.R. 1972 Interaction of food starter cultures and food borne pathogens:Streptococcus diacetalactis versus food pathogens.Journal of Milk and Food Technology 35, 349–357.

4. Deklerk, H.C. &Coetzee, J.N. 1961 Antibiosis among lactobacilli.Nature (London) 192, 340–341.

5. Gashe, B. A., Girma, M. &Besrat, A. 1982 Tef fermentation. I. The role of microorganisms in fermentation and their effect on the nitrogen content of tef.SINET: Ethiopian Journal of Science 5, 69–75.

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