Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food-Reference-Cited by-同舟云学术

Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food

Published:1990 Issue:3 Volume:34 Page:273-277
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Kivanç Merih

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. Inhibitory Effect of Lactobacillus bulgaricus on Psychrotrophic Bacteria in Associative Cultures and in Refrigerated Foods

2. Antibiosis by Lactic Culture Bacteria

3. Bazi süt mamüllerinden ayrilan koagülaz-pazitif Stafilococcus' lar ve bunlalin gelişmeleri üzerine süt asidi bakterilerinin etkisi (Doktora Tezi) Ankara.

4. PURIFICATION AND PROPERTIES OF ANTIMICROBIAL SUBSTANCES PRODUCED BY Streptococcus diacetilactis AND Leuconostoc citrovorum

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4. Inhibition of Salmonella typhimurium and Escherichia coli by fermented flour of finger millet (Eleusine coracana);World Journal of Microbiology and Biotechnology;1998

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