Anti-listerial potential of food-borne yeasts in red smear cheese-Reference-Cited by-同舟云学术

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Anti-listerial potential of food-borne yeasts in red smear cheese

Published:2011-02 Issue:2 Volume:21 Page:83-89
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Goerges Stefanie,Koslowsky Margarita,Velagic Samir,Borst Nicole,Bockelmann Wilhelm,Heller Knut J.,Scherer Siegfried

Funder

German Ministry of Economics and Technology

FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn)

Bayerisches Staatsministerium für Landwirtschaft und Forsten/LfL

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference64 articles.

1. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning;Abee;International Journal of Food Microbiology,1995

2. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses;Addis;International Journal of Food Microbiology,2001

3. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce;Allende;Food Microbiology,2007

4. Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese;Álvarez-Martín;International Dairy Journal,2007

5. Influence of medium components and fermentation conditions on the production of bacteriocin(s) by Bacillus licheniformis AnBa9;Anthony;Bioresource Technology,2009

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