Survival of Listeria monocytogenes strains in ultra-filtered white cheese: Effect of Lactobacillus plantarum and incubation period
Author:
Affiliation:
1. Department of Food Science and Technology; Tabriz Branch, Islamic Azad University; Tabriz Iran
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13283/fullpdf
Reference36 articles.
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2. Loss of viability of Listeria monocytogenes in contaminated processed cheese during storage at 4, 12 and 22 °C;Angelidis;Food Microbiology,2010
3. Listeria monocytogenes shows temperature-dependent and -independent responses to salt stress, including responses that induce cross-protection against other stresses;Bergholz;Applied Environmental Microbiology,2012
4. Bacterial stressors in minimally processed food;Capozzi;International Journal of Molecular Science,2009
5. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria;Coelho;International Journal of Food Microbiology,2014
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2. Inhibitory Effect of Lactiplantibacillusplantarum and Lactococcus lactis Autochtonous Strains against Listeria monocytogenes in a Laboratory Cheese Model;Foods;2022-02-28
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