Use of surface-smear bacteria for inhibition ofListeria monocytogeneson the rind of smear cheese
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Cited by 18 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Secondary and Adjunct Cultures;Cheese;2017
2. A multi-sampling approach to evaluate an infrared surface treatment for reducing Listeria monocytogenes contamination on whole Gorgonzola cheese rinds;Food Control;2015-09
3. Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening;Food Control;2011-08
4. Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese;International Journal of Food Microbiology;2011-02-28
5. Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses;Food Microbiology;2010-04
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