Growth of Listeria monocytogenes in fermenting tempeh made of various beans and its inhibition by Lactobacillus plantarum

Author:

Ashenafi Mogessie

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference26 articles.

1. Inhibitory effect of Lactobacillus plantarum on Salmonella infantis, Enterobacter aerogenes and Esherichia coli during tempeh fermentation;Ashenafi;J. Food Protect.,1989

2. Production of tempeh from various indigenous Ethiopian beans;Ashenafi;World J. Microbiol. Biotechnol.,1991

3. Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice;Connor;Appl. Environ. Microbiol.,1986

4. Interactions of food starter cultures and food-borne pathogens: Streptococcus diacetylactis versus food pathogens;Daly;J. Milk Food Technol.,1972

5. Tempeh and related foods;Djien;Econ. Microbiol.,1979

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