A new antimicrobial substance produced by Staphylococcus pasteuri isolated from vegetables-Reference-Cited by-同舟云学术

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A new antimicrobial substance produced by Staphylococcus pasteuri isolated from vegetables

Published:2014-06 Issue:3 Volume:23 Page:983-990
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Hong Jisoo,Quan Lin-Hu,Heu Sunggi,Jung Kyu Suk,Han Sang-Wook,Moon Eunpyo,Roh Eunjung

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-014-0133-1.pdf

Reference30 articles.

1. Dubois D, Leyssene D, Chacornac JP, Kostrzewa M, Schmit PO, Talon R, Bonnet R, Delmas J. Identification of a variety of Staphylococcus species by matrix-assisted laser desorption ionization-time of flight mass spectrometry. J. Clin. Microbiol. 4(8): 941–945 (2010)

2. Rosec JP, Guiraud JP, Dalet C, Richard N. Enterotoxin production by staphylococci isolated from foods in France. Int. J. Food Microbiol. 3(5): 213–221 (1997)

3. Abadias M, Usall J, Anguera M, Solsona C, Vinas I. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int. J. Food Microbiol. 12(3): 121–129 (2008)

4. Nguyen-the C, Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Crit. Rev. Food. Sci. Nutr. 3(4): 371–401 (1994)

5. Wieneke AA, Roberts D, Gilbert RJ. Staphylococcal food poisoning in the United Kingdom, 1969–90. Epidemiol. Infect. 11(0): 519–531 (1993)

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