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Journal Abstract Search

657 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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  • 4. Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms.
    Pham TT, Shah NP.
    J Food Sci; 2008 Mar 15; 73(2):M62-6. PubMed ID: 18298737
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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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  • 10. Effect of carbon dioxide on the growth of Bacillus cereus spores in milk during storage.
    Werner BG, Hotchkiss JH.
    J Dairy Sci; 2002 Jan 15; 85(1):15-8. PubMed ID: 11860107
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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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