Inhibition of Bacillus cereus by lactic acid bacteria starter cultures in rice fermentation
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference16 articles.
1. Review of the sensitivity of different foodborne pathogens to fermentation;Adams;Food Control,1997
2. The fate of spoilage and pathogenic bacteria in fermented sauce-based salads;Bonestroo;Food Microbiology,1993
3. Microbiological quality of 18°C ready-to-eat food products sold in Taiwan;Fang;International Journal of Food Microbiology,2003
4. Acid pH produced by lactic acid bacteria prevent the growth of Bacillus cereus in Boza, a traditional fermented Turkish beverage;Guven;Journal of Food Safety,2005
5. Microbiological safety and quality of commercial sufu – A Chinese fermented soybean food;Han;Food Control,2001
Cited by 17 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. Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents;Fermentation;2023-03-16
2. Pathogenicity, Toxin Production, Control and Detection of Bacillus cereus;Foodborne Pathogens - Recent Advances in Control and Detection;2023-01-18
3. New sources of lactic acid bacteria with potential antibacterial properties;Archives of Microbiology;2022-05-26
4. Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition;Food Chemistry;2021-12
5. Bacteriocins of Lactic Acid Bacteria as Potent Antimicrobial Peptides against Food Pathogens;Biomimetics;2021-06-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3