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Journal Abstract Search

872 related items for PubMed ID: 16387379

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  • 2. The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk.
    Gadaga TH, Mutukumira AN, Narvhus JA.
    Int J Food Microbiol; 2001 Aug 15; 68(1-2):21-32. PubMed ID: 11545217
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  • 3. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M, Ashenafi M.
    Int J Food Microbiol; 2005 Aug 15; 103(1):11-21. PubMed ID: 16081180
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  • 4. Growth characteristics of Candida kefyr and two strains of Lactococcus lactis subsp. lactis isolated from Zimbabwean naturally fermented milk.
    Gadaga TH, Mutukumira AN, Narvhus JA.
    Int J Food Microbiol; 2001 Oct 22; 70(1-2):11-9. PubMed ID: 11759748
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  • 5. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P, Holley RA.
    Food Microbiol; 2007 Feb 22; 24(1):82-8. PubMed ID: 16943098
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  • 10. Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development.
    Nero LA, de Mattos MR, Barros Mde A, Ortolani MB, Beloti V, Franco BD.
    Zoonoses Public Health; 2008 Aug 22; 55(6):299-305. PubMed ID: 18489543
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  • 11. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep 22; 25(6):793-801. PubMed ID: 18620971
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  • 13. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N, Daoudi A, Hamraoui T, Ghalfi H, Thiry C, Duroy M, Evrart P, Roblain D, Thonart P.
    J Appl Microbiol; 2005 Sep 22; 98(1):56-63. PubMed ID: 15610417
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  • 14. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
    Ortolani MB, Yamazi AK, Moraes PM, Viçosa GN, Nero LA.
    Foodborne Pathog Dis; 2010 Feb 22; 7(2):175-80. PubMed ID: 19839761
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  • 15. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A, Sánchez Mendoza M, Mota de la Garza L, Ortigoza Ferado J.
    Rev Latinoam Microbiol; 1999 Feb 22; 41(1):5-10. PubMed ID: 10932746
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  • 16. Viable counts, characteristic evaluation for commercial lactic acid bacteria products.
    Lin WH, Hwang CF, Chen LW, Tsen HY.
    Food Microbiol; 2006 Feb 22; 23(1):74-81. PubMed ID: 16942989
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  • 17. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation.
    Topisirovic L, Kojic M, Fira D, Golic N, Strahinic I, Lozo J.
    Int J Food Microbiol; 2006 Dec 01; 112(3):230-5. PubMed ID: 16764959
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  • 18. Functional properties of selected starter cultures for sour maize bread.
    Edema MO, Sanni AI.
    Food Microbiol; 2008 Jun 01; 25(4):616-25. PubMed ID: 18456117
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  • 19. Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.
    Argyri AA, Lyra E, Panagou EZ, Tassou CC.
    Food Microbiol; 2013 Oct 01; 36(1):1-6. PubMed ID: 23764213
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  • 20. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions.
    Liu SQ, Tsao M.
    Int J Food Microbiol; 2009 Sep 30; 135(1):34-8. PubMed ID: 19666198
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