Effect of Heat-Killed Enterococcus Species on the Viability of Yogurt Starters
Author:
Funder
Korea Food Research Institute
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2022.40.1.48
Reference16 articles.
1. Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, et al. A taxonomic note on the genus Lactobacillus: description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol. 2020;70:2782-2858. 10.1099/ijsem.0.004107 32293557
2. Oh SJ. Probiotics and prolongation of life. J Dairy Sci Biotechnol. 2008;26:31-37.
3. Schleifer KH, Kilpper-Bälz R. Transfer of Streptococcus faecalis and Streptococcus faecium to the genus Enterococcus nom. rev. as Enterococcus faecalis comb. nov. and Enterococcus faecium comb. nov. Int J Syst Evol Microbiol. 1984;34:31-34. 10.1099/00207713-34-1-31
4. Flahaut S, Hartke A, Giard JC, Benachour A, Boutibonnes P, Auffray Y. Relationship between stress response toward bile salts, acid and heat treatment in Enterococcus faecalis. FEMS Microbiol Lett. 1996;138:49-54. 10.1111/j.1574-6968.1996.tb08133.x 8674969
5. Moellering RC Jr. Emergence of Enterococcus as a significant pathogen. Clin Infect Dis. 1992;14:1173-1176. 10.1093/clinids/14.6.1173 1623072
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