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Journal Abstract Search

688 related items for PubMed ID: 16084267

  • 1. Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk.
    Røssland E, Langsrud T, Sørhaug T.
    Int J Food Microbiol; 2005 Aug 15; 103(1):69-77. PubMed ID: 16084267
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  • 2. Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk.
    Røssland E, Langsrud T, Granum PE, Sørhaug T.
    Int J Food Microbiol; 2005 Feb 01; 98(2):193-200. PubMed ID: 15681046
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  • 3. Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk.
    Røssland E, Andersen Borge GI, Langsrud T, Sørhaug T.
    Int J Food Microbiol; 2003 Dec 31; 89(2-3):205-12. PubMed ID: 14623386
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  • 4. Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms.
    Pham TT, Shah NP.
    J Food Sci; 2008 Mar 31; 73(2):M62-6. PubMed ID: 18298737
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  • 5. Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.
    Helland MH, Wicklund T, Narvhus JA.
    Int J Food Microbiol; 2004 Mar 15; 91(3):305-13. PubMed ID: 14984778
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  • 6. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 15; 25(2):348-58. PubMed ID: 18206777
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  • 7. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
    Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH.
    Int J Food Microbiol; 2006 Apr 15; 108(1):147-52. PubMed ID: 16387379
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  • 8. Factors affecting germination and growth of Bacillus cereus spores in milk.
    Helmy ZA, Abd-El-Bakey A, Mohamed EI.
    Zentralbl Mikrobiol; 1984 Apr 15; 139(2):135-41. PubMed ID: 6428077
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  • 12. Modelling Yersinia enterocolitica inactivation in coculture experiments with Lactobacillus sakei as based on pH and lactic acid profiles.
    Janssen M, Geeraerd AH, Logist F, De Visscher Y, Vereecken KM, Debevere J, Devlieghere F, Van Impe JF.
    Int J Food Microbiol; 2006 Aug 15; 111(1):59-72. PubMed ID: 16876279
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  • 13. Effect of relative inoculum concentration on Listeria monocytogenes growth in co-culture.
    Mellefont LA, McMeekin TA, Ross T.
    Int J Food Microbiol; 2008 Jan 31; 121(2):157-68. PubMed ID: 18083261
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  • 14. Production and stability of chlorine dioxide in organic acid solutions as affected by pH, type of acid, and concentration of sodium chlorite, and its effectiveness in inactivating Bacillus cereus spores.
    Kim H, Kang Y, Beuchat LR, Ryu JH.
    Food Microbiol; 2008 Dec 31; 25(8):964-9. PubMed ID: 18954731
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  • 18. Defined multi-species semi-liquid ready-to-use sourdough starter.
    Gaggiano M, Di Cagno R, De Angelis M, Arnault P, Tossut P, Fox PF, Gobbetti M.
    Food Microbiol; 2007 Feb 31; 24(1):15-24. PubMed ID: 16943090
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  • 19. Spontaneous fermentation of traditional sago starch in Papua New Guinea.
    Greenhill AR, Shipton WA, Blaney BJ, Brock IJ, Kupz A, Warner JM.
    Food Microbiol; 2009 Apr 31; 26(2):136-41. PubMed ID: 19171254
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  • 20. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M, Hébert EM, Mozzi F, de Valdez GF.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):73-81. PubMed ID: 20483186
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