Biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish cheese and yogurt-Reference-Cited by-同舟云学术

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Biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish cheese and yogurt

Published:2023-06 Issue: Volume:183 Page:114946
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ahmed Walaa I.,Kamar Ayman M.,Hamad Gamal M.,Mehany Taha,El-Desoki Wahid I.,Ali Eman,Simal-Gandara Jesus^ORCID

Funder

Universidade de Vigo

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Evaluation of microbial quality and safety of selected dairy products with special focus on toxigenic genes of Bacillus cereus;Adam;Mljekarstvo,2021

2. Antagonistic mechanism of metabolites produced by Lactobacillus casei on lysis of enterohemorrhagic Escherichia coli;Aditya;Frontiers in Microbiology,2020

3. Optimization of spray dried yogurt and its application to prepare functional cookies;Ali;Frontiers in Nutrition,2023

4. Use of mass spectrometry to profile peptides in whey protein isolate medium fermented by Lactobacillus helveticus LH-2 and Lactobacillus acidophilus La-5;Ali;Frontiers in Nutrition,2019

5. The disposition of bioactive compounds from fruit waste, their extraction, and analysis using novel technologies: A review;Ali;Processes,2022

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant;Food Chemistry Advances;2024-12

2. Screening and evaluation of a novel nucleotide-degrading Levilactobacillus brevis grx821 with anti-hyperuricemia ability;Food Bioscience;2024-08

3. The Application of Protective Cultures in Cheese: A Review;Fermentation;2024-02-20

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