156 related articles for article (PubMed ID: 31294202)
1. Hurdle factors minimizing growth of
Samelis J; Kakouri A
AIMS Microbiol; 2018; 4(1):19-41. PubMed ID: 31294202
[TBL] [Abstract][Full Text] [Related]
2. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
Samelis J; Kakouri A
J Food Prot; 2020 Mar; 83(3):542-551. PubMed ID: 32084256
[TBL] [Abstract][Full Text] [Related]
3. Behavior of Staphylococcus aureus in culture broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing raw milk isolate.
Samelis J; Lianou A; Pappa EC; Bogovič-Matijašić B; Parapouli M; Kakouri A; Rogelj I
J Food Prot; 2014 Oct; 77(10):1703-14. PubMed ID: 25285487
[TBL] [Abstract][Full Text] [Related]
4. Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production.
Noutsopoulos D; Kakouri A; Kartezini E; Pappas D; Hatziloukas E; Samelis J
J Food Prot; 2017 Dec; 80(12):2137-2146. PubMed ID: 29182362
[TBL] [Abstract][Full Text] [Related]
5. Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture.
Lianou A; Kakouri A; Pappa EC; Samelis J
Food Microbiol; 2017 Jun; 64():145-154. PubMed ID: 28213019
[TBL] [Abstract][Full Text] [Related]
6. Addition to thermized milk of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin a-producing strain, replaces the natural antilisterial activity of the autochthonous raw milk microbiota reduced by thermization.
Lianou A; Samelis J
J Food Prot; 2014 Aug; 77(8):1289-97. PubMed ID: 25198589
[TBL] [Abstract][Full Text] [Related]
7. Application of Enterococcus faecium KE82, an Enterocin A-B-P-Producing Strain, as an Adjunct Culture Enhances Inactivation of Listeria monocytogenes during Traditional Protected Designation of Origin Galotyri Processing.
Sameli N; Skandamis PN; Samelis J
J Food Prot; 2021 Jan; 84(1):87-98. PubMed ID: 33411927
[TBL] [Abstract][Full Text] [Related]
8. Assuring growth inhibition of listerial contamination during processing and storage of traditional Greek Graviera cheese: compliance with the new European Union regulatory criteria for Listeria monocytogenes.
Samelis J; Giannou E; Lianou A
J Food Prot; 2009 Nov; 72(11):2264-71. PubMed ID: 19903387
[TBL] [Abstract][Full Text] [Related]
9. Enhanced Control of Listeria monocytogenes by Enterococcus faecium KE82, a Multiple Enterocin-Producing Strain, in Different Milk Environments.
Vandera E; Lianou A; Kakouri A; Feng J; Koukkou AI; Samelis J
J Food Prot; 2017 Jan; 80(1):74-85. PubMed ID: 28221890
[TBL] [Abstract][Full Text] [Related]
10. Monitoring Growth Compatibility and Bacteriocin Gene Transcription of Adjunct and Starter Lactic Acid Bacterial Strains in Milk.
Asimakoula S; Giaka K; Fanitsios C; Kakouri A; Vandera E; Samelis J; Koukkou AI
J Food Prot; 2021 Mar; 84(3):509-520. PubMed ID: 33108438
[TBL] [Abstract][Full Text] [Related]
11. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
Hystead E; Diez-Gonzalez F; Schoenfuss TC
J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
[TBL] [Abstract][Full Text] [Related]
12. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
Vandera E; Kakouri A; Koukkou AI; Samelis J
Int J Food Microbiol; 2019 Feb; 290():15-26. PubMed ID: 30291917
[TBL] [Abstract][Full Text] [Related]
13. Inhibition of
Yoon SH; Kim GB
Food Sci Anim Resour; 2022 Nov; 42(6):1009-1019. PubMed ID: 36415575
[TBL] [Abstract][Full Text] [Related]
14. Approaches for enhancing in situ detection of enterocin genes in thermized milk, and selective isolation of enterocin-producing Enterococcus faecium from Baird-Parker agar.
Vandera E; Tsirka G; Kakouri A; Koukkou AI; Samelis J
Int J Food Microbiol; 2018 Sep; 281():23-31. PubMed ID: 29803907
[TBL] [Abstract][Full Text] [Related]
15. A food-grade system for production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains: application to inhibit Listeria growth in a cheese model system.
Reviriego C; Fernández L; Rodríguez JM
J Food Prot; 2007 Nov; 70(11):2512-7. PubMed ID: 18044428
[TBL] [Abstract][Full Text] [Related]
16. Changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional Greek hard cheese processing.
Samelis J; Lianou A; Kakouri A; Delbès C; Rogelj I; Bogovic-Matijasić B; Montel MC
J Food Prot; 2009 Apr; 72(4):783-90. PubMed ID: 19435227
[TBL] [Abstract][Full Text] [Related]
17. Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, To control listeria monocytogenes in cheddar cheese.
Buyong N; Kok J; Luchansky JB
Appl Environ Microbiol; 1998 Dec; 64(12):4842-5. PubMed ID: 9835572
[TBL] [Abstract][Full Text] [Related]
18. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
Bouksaim M; Lacroix C; Audet P; Simard RE
Int J Food Microbiol; 2000 Sep; 59(3):141-56. PubMed ID: 11020036
[TBL] [Abstract][Full Text] [Related]
19. Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With
Salazar JK; Gonsalves LJ; Fay M; Ramachandran P; Schill KM; Tortorello ML
Front Microbiol; 2021; 12():642789. PubMed ID: 33776975
[TBL] [Abstract][Full Text] [Related]
20. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum.
Garde S; Calzada J; Sánchez C; Gaya P; Narbad A; Meijers R; Mayer MJ; Ávila M
Int J Food Microbiol; 2020 Sep; 329():108686. PubMed ID: 32516659
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
