Inhibition ofCronobacter sakazakiiby Heat Labile Bacteriocins Produced by Probiotic LAB Isolated from Healthy Infants-Reference-Cited by-同舟云学术

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Inhibition ofCronobacter sakazakiiby Heat Labile Bacteriocins Produced by Probiotic LAB Isolated from Healthy Infants

Published:2013-08-07 Issue:9 Volume:78 Page:M1416-M1420
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Awaisheh Saddam S.¹,Al-Nabulsi Anas A.²,Osaili Tareq M.²,Ibrahim Salam³,Holley Richard⁴

Affiliation:

1. Dept. of Nutrition and Food Technology; Al-Balqa Applied Univ.; Salt; Jordan; 19117

2. Dept. of Nutrition and Food Technology; Jordan Univ. of Science and Technology; Irbid; Jordan

3. Dept. of Human Environ. & Family Sciences, Food Microbiology Laboratory; North Carolina Agricultural and Technical Univ.; City; NC; U.S.A.

4. Dept. of Food Science; Univ. of Manitoba; Winnipeg; Manitoba R3T 2N2; Canada

Publisher

Wiley

Subject

Food Science

Reference32 articles.

1. Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula;Al-Nabulsi;Intl J Food Microbiol,2009

2. Antilisterial activity of lactic acid bacteria inoculated on cooked ham;Alves;Meat Sci,2006

3. Screening of antibacterial activity of lactic acid bacteria against different pathogens found in vacuum-packaged meat products;Awaisheh;Foodborne Pathogens Dis,2009

4. Decontamination technologies for meat products;Aymerich;Meat Sci,2008

5. Combined effect of nisin and moderate heat on destruction of Listeria monocytogenes in cold-pack lobster meat;Budu-Amoako;J Food Prot,1999

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