Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation-Reference-Cited by-同舟云学术

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Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation

Published:2023-06 Issue: Volume:112 Page:104234
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Cai Huixue,Pei Sijie,Zhang Yan,Liu Rongrong,Lu Shiling,Li Baokun,Dong Juan,Wang Qingling,Zhu Xinrong,Ji Hua

Funder

National Natural Science Foundation of China-Xinjiang Joint Fund

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference65 articles.

1. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese;Al-Nabulsi;J. Dairy Sci.,2020

2. The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production;Aljasir;Food Microbiol.,2020

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

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

5. Bad bug book: foodborne pathogenic microorganisms and natural toxins handbook,2012

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2. Development of a predictive model for the growth of Staphylococcus aureus in costeño chesee covered with active film;Revista U.D.C.A Actualidad & Divulgación Científica;2023-10-30

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