Bio-control of waterborne pathogens using Lactobacillus spp
Author:
Publisher
Springer Science and Business Media LLC
Subject
Management, Monitoring, Policy and Law,Pollution,General Environmental Science,General Medicine
Link
http://link.springer.com/content/pdf/10.1007/s10661-011-2447-2.pdf
Reference45 articles.
1. Alvarez-Martin, P., Florez, A. B., Barranco, H., & Mayo, B. (2008). Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation. Food Control, 19, 62–70.
2. Ananou, S., Maqueda, M., Martinez-Bueno, M., Gavez, A., & Valdivia, E. (2007). Bactericidal antisynergism through enterocin AS-48 and chemical preservatives against Staphylococcus aureus. Letters Applied Microbiology, 45, 19–23.
3. Arquès, J. L., Rodriguez, E., Gaya, P., Medina, M., Guamis, B., & Nunez, M. (2005). Inactivation of Staphylococcus aureus in raw milk cheese by combination of high-press treatments and bacteriocin-producing lactic acid bacteria. International Dairy Journal, 15, 893–900.
4. Aslim, B., Yuksekdag, Z. N., Sarikaya, E., & Beyatli, Y. (2005). Determination of the bacteriocin-like substances produced by nap lactic acid bacteria isolated from Turkish dairy products. LWT, 38, 691–694.
5. Avila, M., Garde, S., Medina, M., & Nunez, M. (2005). Effects of milk inoculation with bacteriocin-producing lactic acid bacteria on a Lactobacillus helveticus adjunct cheese culture. Journal of Food Protection, 68(5), 1026–1033.
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