Interactions of Pediococcus pentosaceus and some food-borne pathogens
- 30 September 1987
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 4 (4), 293-302
- https://doi.org/10.1016/s0740-0020(87)80003-5
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Role of Lactic Acid Bacteria, Curing Salts, Spices and Temperature in Controlling the Growth of Yersinia enterocoliticaJournal of Food Protection, 1984
- EFFECTS OF pH AND SODIUM CHLORIDE ON Yersinia enterocolitica GROWTH AT ROOM AND REFRIGERATION TEMPERATURESJournal of Food Science, 1980
- INHIBITION OF BACTERIA ISOLATED FROM GROUND MEAT BY STREPTOCOCCACEAE AND LACTOBACILLACEAEJournal of Food Science, 1979
- The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheeseJournal of Dairy Research, 1976
- INHIBITION OF PSYCHROTROPHIC BACTERIA BY LACTOBACILLI AND PEDIOCOCCI IN NONFERMENTED REFRIGERATED FOODSJournal of Food Science, 1975
- Microbial Inhibition by an Isolate of Pediococcus from Cucumber Brines 1Applied Microbiology, 1975
- Effect of Variations in Conditions of Incubation upon Inhibition of Staphylococcus aureus by Pediococcus cerevisiae and Streptococcus lactis1Applied Microbiology, 1973
- INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: LACTIC STREPTOCOCCI VERSUS STAPHYLOCOCCI AND SALMONELLAE1Journal of Milk and Food Technology, 1972
- GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1Journal of Milk and Food Technology, 1970
- Effect of Skimmilks Cultured with Different Strains of Leuconostoc Citrovorum on Growth of Some Bacteria and YeastsJournal of Dairy Science, 1963