Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2004.02507.x/fullpdf
Reference25 articles.
1. Survival of Selected Pathogenic Bacteria in White Pickled Cheese Made With Lactic Acid Bacteria or Antimicrobials
2. Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens
3. Seasonal variation and characterization of Micrococcaceae present in ewes' raw milk
4. A quantitative study of enterotoxin production by sheep milk staphylococci
5. Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese
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