116 related articles for article (PubMed ID: 1790105)
1. Growth inhibition of Listeria spp. on Camembert cheese by bacteria producing inhibitory substances.
Sulzer G; Busse M
Int J Food Microbiol; 1991 Dec; 14(3-4):287-96. PubMed ID: 1790105
[TBL] [Abstract][Full Text] [Related]
2. Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria.
Coelho MC; Silva CC; Ribeiro SC; Dapkevicius ML; Rosa HJ
Int J Food Microbiol; 2014 Nov; 191():53-9. PubMed ID: 25222327
[TBL] [Abstract][Full Text] [Related]
3. Diffusible substances from lactic acid bacterial cultures exert strong inhibitory effects on Listeria monocytogenes and Salmonella enterica serovar enteritidis in a co-culture model.
Mariam SH; Zegeye N; Aseffa A; Howe R
BMC Microbiol; 2017 Feb; 17(1):35. PubMed ID: 28202007
[TBL] [Abstract][Full Text] [Related]
4. Microbial biodiversity in cheese consortia and comparative Listeria growth on surfaces of uncooked pressed cheeses.
Callon C; Retureau E; Didienne R; Montel MC
Int J Food Microbiol; 2014 Mar; 174():98-109. PubMed ID: 24463156
[TBL] [Abstract][Full Text] [Related]
5. Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture.
Benech RO; Kheadr EE; Laridi R; Lacroix C; Fliss I
Appl Environ Microbiol; 2002 Aug; 68(8):3683-90. PubMed ID: 12147460
[TBL] [Abstract][Full Text] [Related]
6. Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese.
Ribeiro SC; Coelho MC; Todorov SD; Franco BD; Dapkevicius ML; Silva CC
J Appl Microbiol; 2014 Mar; 116(3):573-85. PubMed ID: 24206097
[TBL] [Abstract][Full Text] [Related]
7. Isolation and identification of cheese-smear bacteria inhibitory to Listeria spp.
Ryser ET; Maisnier-Patin S; Gratadoux JJ; Richard J
Int J Food Microbiol; 1994 Feb; 21(3):237-46. PubMed ID: 8024975
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese.
O'Sullivan L; O'connor EB; Ross RP; Hill C
J Appl Microbiol; 2006; 100(1):135-43. PubMed ID: 16405693
[TBL] [Abstract][Full Text] [Related]
9. Antilisterial activity by enterococci in a model predicting the temperature evolution of Taleggio, an Italian soft cheese.
Giraffa G; Neviani E; Tarelli GT
J Dairy Sci; 1994 May; 77(5):1176-82. PubMed ID: 8046062
[TBL] [Abstract][Full Text] [Related]
10. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese.
Heredia-Castro PY; Méndez-Romero JI; Hernández-Mendoza A; Acedo-Félix E; González-Córdova AF; Vallejo-Cordoba B
J Dairy Sci; 2015 Dec; 98(12):8285-93. PubMed ID: 26476937
[TBL] [Abstract][Full Text] [Related]
11. Antilisterial activity of lactic acid bacteria isolated from rigouta, a traditional Tunisian cheese.
Ghrairi T; Manai M; Berjeaud JM; Frère J
J Appl Microbiol; 2004; 97(3):621-8. PubMed ID: 15281944
[TBL] [Abstract][Full Text] [Related]
12. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
[TBL] [Abstract][Full Text] [Related]
13. Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese.
Eppert I; Valdés-Stauber N; Götz H; Busse M; Scherer S
Appl Environ Microbiol; 1997 Dec; 63(12):4812-7. PubMed ID: 9406400
[TBL] [Abstract][Full Text] [Related]
14. Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese.
Rodríguez E; Arqués JL; Gaya P; Nuñez M; Medina M
J Dairy Res; 2001 Feb; 68(1):131-7. PubMed ID: 11289262
[No Abstract] [Full Text] [Related]
15. The screening of hydrogen peroxide-producing lactic acid bacteria and their application to inactivating psychrotrophic food-borne pathogens.
Ito A; Sato Y; Kudo S; Sato S; Nakajima H; Toba T
Curr Microbiol; 2003 Sep; 47(3):231-6. PubMed ID: 14570275
[TBL] [Abstract][Full Text] [Related]
16. Controlling Listeria monocytogenes in Cottage cheese through heterologous production of enterocin A by Lactococcus lactis.
Liu L; O'Conner P; Cotter PD; Hill C; Ross RP
J Appl Microbiol; 2008 Apr; 104(4):1059-66. PubMed ID: 18005345
[TBL] [Abstract][Full Text] [Related]
17. Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture.
Coffey A; Ryan M; Ross RP; Hill C; Arendt E; Schwarz G
Int J Food Microbiol; 1998 Sep; 43(3):231-5. PubMed ID: 9801199
[TBL] [Abstract][Full Text] [Related]
18. Microbial background flora in small-scale cheese production facilities does not inhibit growth and surface attachment of Listeria monocytogenes.
Schirmer BC; Heir E; Møretrø T; Skaar I; Langsrud S
J Dairy Sci; 2013 Oct; 96(10):6161-71. PubMed ID: 23891302
[TBL] [Abstract][Full Text] [Related]
19. Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.
Roth E; Miescher Schwenninger S; Hasler M; Eugster-Meier E; Lacroix C
BMC Microbiol; 2010 Mar; 10():74. PubMed ID: 20222967
[TBL] [Abstract][Full Text] [Related]
20. The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR.
Masoud W; Vogensen FK; Lillevang S; Abu Al-Soud W; Sørensen SJ; Jakobsen M
Int J Food Microbiol; 2012 Feb; 153(1-2):192-202. PubMed ID: 22154239
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]