Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures-Reference-Cited by-同舟云学术

Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures

Published:2011-03-11 Issue:5 Volume:110 Page:1252-1261
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:

Author:

Van Brandt L.,Coudijzer K.,Herman L.,Michiels C.,Hendrickx M.,Vlaemynck G.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2011.04979.x/fullpdf

Reference58 articles.

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3. Survival rate of Salmonella and Shigella in fermented milk products with and without added human gastric juice - an in vitro study;Alm;Prog Food Nutr Sci,1983

4. Mycobacterium avium subspecies paratuberculosis cultured from locally and commercially pasteurized cow’s milk in the Czech Republic;Ayele;Appl Environ Microbiol,2005

5. Genome-wide association defines more than 30 distinct susceptibility loci for Crohn’s disease;Barrett;Nat Genet,2008

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