Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough-Reference-Cited by-同舟云学术

Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough

Published:2023-01 Issue: Volume:173 Page:114263
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Huang Zhongmin,Huang Yangyang,Dong Zijie,Guan Peng,Wang Xiaojie,Wang Shuli,Lei Mengmeng,Suo Biao^ORCID

Funder

Zhengzhou Municipal Science and Technology Bureau

Department of Human Resources and Social Security of Henan Province

National Natural Science Foundation of China

Natural Science Foundation of Henan Province

Science and Technology Innovation Talents in Universities of Henan Province

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers;Abolghait;International Journal of Food Microbiology,2020

3. Prevalence of the strains of Bacillus cereus group in artisanal Mexican cheese;Adame-Gómez;Foodborne Pathogens and Diseas.,2019

4. Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures;Antunes-Rohling;Food Research International,2019

5. Effects of temperature abuse on the growth and staphylococcal enterotoxin A gene (sea) expression of Staphylococcus aureus in milk;Babić;Pathog. Dis.,2018

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1. Casein hydrolysate's effects on the fermentation properties, texture, and chemical characteristics and the bacterial microbiota of fermented glutinous rice dough;Frontiers in Microbiology;2023-11-22

2. Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology;International Journal of Food Properties;2023-08-13