Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential-Reference-Cited by-同舟云学术

Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential

Published:2019-01-01 Issue:1 Volume:17 Page:214-220
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Akbar Ali¹²^ORCID,Sadiq Muhammad Bilal²³^ORCID,Ali Imran⁴,Anwar Muhammad⁴,Muhammad Niaz⁵,Muhammad Javed⁶,Shafee Muhammad⁷,Ullah Sami⁸,Gul Zareen⁹,Qasim Said¹⁰,Ahmad Shaikh⁴,Anal Anil Kumar²^ORCID

Affiliation:

1. Department of Microbiology, University of Balochistan, Quetta, Pakistan

2. Food Engineering and Bioprocess Technology, Asian Institute of Technology, Bangkok, Thailand

3. Department of Biological Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan

4. Institute of Biochemistry Faculty of Life Science, University of Balochistan, Quetta, Pakistan

5. Department of Microbiology, Kohat University of Science and Technology, Kohat, Pakistan

6. Department of Microbiology, University of Swabi, Swabi, Pakistan

7. Centre for Advanced Studies in Vaccinology and Biotechnology, University of Balochistan, Quetta, Pakistan

8. Department of Chemistry, University of Balochistan, Quetta, Pakistan

9. Department of Botany, University of Balochistan, Quetta, Pakistan

10. Department of Geography, University of Balochistan, Quetta, Pakistan

Funder

NRPU-HEC 6470

AIP-PARC-2017 USAID

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2019.1575474

Reference31 articles.

1. Prevalence and antibiogram study of Salmonella and Staphylococcus aureus in poultry meat

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

3. Isolation of Salmonella from ready-to-eat poultry meat and evaluation of its survival at low temperature, microwaving and simulated gastric fluids

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