Effect of nisin-producingLactococcus lactisstarter cultures on the inhibition of two pathogens in ripened cheeses-Reference-Cited by-同舟云学术

Effect of nisin-producingLactococcus lactisstarter cultures on the inhibition of two pathogens in ripened cheeses

Published:2013-05 Issue: Volume: Page:n/a-n/a
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Bello Barbara Dal¹,Zeppa Giuseppe¹,Bianchi Daniela M²,Decastelli Lucia²,Traversa Amaranta²,Gallina Silvia²,Coisson Jean Daniel³,Locatelli Monica³,Travaglia Fabiano³,Cocolin luca¹

Affiliation:

1. DIVAPRA; Agricultural Microbiology and Food Technology sector; University of Turin; Grugliasco; Italy

2. Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy

3. Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Novara; Italy

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

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3. Effect of combinations of high-pressure treatment and bacteriocin-producing acid bacteria on the survival of Listeria monocytogenes in raw milk cheese;Arqués;International Dairy Journal,2005

4. Staphylococcal enterotoxins;Balaban;International Journal of Food Microbiology,2000

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