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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

206 related items for PubMed ID: 33462722

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  • 3. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.
    Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS.
    Food Microbiol; 2018 Aug; 73():288-297. PubMed ID: 29526214
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  • 8. Chemical and bacteriological characteristics of Pichtogalo Chanion cheese and mesophilic starter cultures for its production.
    Papageorgiou DK, Abrahim A, Bori M, Doundounakis S.
    J Food Prot; 1998 Jun; 61(6):688-92. PubMed ID: 9709250
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  • 9. Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese.
    Østergaard NB, Eklöw A, Dalgaard P.
    Int J Food Microbiol; 2014 Oct 01; 188():15-25. PubMed ID: 25086348
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  • 11. Using lactic acid bacteria and packaging with grapefruit seed extract for controlling Listeria monocytogenes growth in fresh soft cheese.
    Lim JY, Lee CL, Kim GH, Bang YJ, Rhim JW, Yoon KS.
    J Dairy Sci; 2020 Oct 01; 103(10):8761-8770. PubMed ID: 32713695
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  • 14. How we can improve the antimicrobial performances of lactic acid bacteria? A new strategy to control Listeria monocytogenes in Gorgonzola cheese.
    Morandi S, Silvetti T, Vezzini V, Morozzo E, Brasca M.
    Food Microbiol; 2020 Sep 01; 90():103488. PubMed ID: 32336363
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  • 19. Fate of Listeria monocytogenes and members of the Enterobacteriaceae group along the processing line of 'Wara' a Southwestern Nigeria soft cheese.
    Adetunji VO, Chen J.
    Afr J Med Med Sci; 2010 Dec 01; 39 Suppl():185-91. PubMed ID: 22416662
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  • 20. A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperature.
    Wemmenhove E, Wells-Bennik MHJ, Zwietering MH.
    Int J Food Microbiol; 2021 Nov 02; 357():109350. PubMed ID: 34455130
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