Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains-Reference-Cited by-同舟云学术

Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains

Published:2006-04 Issue:1 Volume:108 Page:147-152
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Mufandaedza J.,Viljoen B.C.,Feresu S.B.,Gadaga T.H.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference20 articles.

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4. Fate of pathogenic and non-pathogenic Escherichia coli strains in two fermented milk products;Feresu;Journal of Applied Bacteriology,1990

5. Survival of Salmonella typhimurium in refrigerated cultured milks;Frank;Journal of Milk and Food Technology,1972

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