Occurrence of Staphylococcus aureus and evaluation of anti-staphylococcal activity of Lactococcus lactis subsp. lactis in ready-to-eat poultry meat-Reference-Cited by-同舟云学术

Occurrence of Staphylococcus aureus and evaluation of anti-staphylococcal activity of Lactococcus lactis subsp. lactis in ready-to-eat poultry meat

Published:2013-04-09 Issue:1 Volume:64 Page:131-138
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Akbar Ali,Anal Anil Kumar

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-013-0641-x.pdf

Reference38 articles.

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3. Adesokan IA, Odetoyinbo BB, Olubamiwa AO (2008) Biopreservative activity of lactic acid bacteria on suya produced from poultry meat. Afr J Biotechnol 7(20):3799–3803

4. Anas M, Eddine JH, Mebrouk K (2008) Antimicrobial activity of Lactobacillus species isolated from Algerian raw goat’s milk against Staphylococcus aureus. World J Dairy Food Sci 3(2):39–49

5. Bassi EL, Hassouna M, Shinzato N, Matsui T (2009) Biopreservation of refrigerated and vacuum-packed dicentrarchus labrax by lactic acid bacteria. J Food Sci 6(74):M335–M339

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