Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A-producing strainLactococcus lactissubsp.cremorisM104 as costarter culture-Reference-Cited by-同舟云学术

Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A-producing strainLactococcus lactissubsp.cremorisM104 as costarter culture

Published:2016-10-21 Issue:3 Volume:37 Page:e12326
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Samelis John¹,Giannou Eleni¹²,Pappa Eleni C.¹,Bogović-Matijašić Bojana³,Lianou Alexandra¹,Parapouli Maria¹²,Drainas Constantin²

Affiliation:

1. Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece

2. Department of Chemistry, Laboratory of Biochemistry; University of Ioannina; Ioannina 45110 Greece

3. Biotechnical Faculty; University of Ljubljana; Domžale SI-1230 Slovenia

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12326/fullpdf

Reference44 articles.

1. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk;Alegria;International Journal of Food Microbiology,2010

2. Population dynamics of lactococci from industrial, artisanal and non-dairy origins in defined strain starters for Gouda-type cheese;Ayad;International Dairy Journal,2001

3. Novel biotechnological applications of bacteriocins: A review;Balciunas;Food Control,2013