Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community-Reference-Cited by-同舟云学术

Contribution of hydrogen peroxide to the inhibition of Staphylococcus aureus by Lactococcus garvieae in interaction with raw milk microbial community

Published:2010-10 Issue:7 Volume:27 Page:924-932
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Delbes-Paus Céline,Dorchies Géraud,Chaabna Zineddine,Callon Cécile,Montel Marie-Christine

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference50 articles.

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2. Effect of temperature and pH on growth of Staphylococcus aureus in co-culture with Lactococcus garvieae;Alomar;Curr. Microbiol.,2008

3. Effect of Lactococcus garvieae, Lactococcus lactis and Enterococcus faecalis on the behaviour of Staphylococcus aureus in microfiltered milk;Alomar;Food Microbiol.,2008

4. Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria;Arques;J. Appl. Microbiol.,2005

5. Influence of environmental conditions on hydrogen peroxide formation by Streptococcus gordonii;Barnard;Infect. Immun.,1999

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