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Journal Abstract Search

112 related items for PubMed ID: 4634171

  • 1. Production of staphylococcal enterotoxin A in Blue, Brick, Mozzarella, and Swiss cheeses.
    Tatini SR, Wesala WD, Jezeski JJ, Morris HA.
    J Dairy Sci; 1973 Apr; 56(4):429-35. PubMed ID: 4634171
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  • 3. Growth of Staphylococcus aureus and synthesis of enterotoxin during ripening of experimental Manchego-type cheese.
    Gómez-Lucía E, Goyache J, Orden JA, Domenech A, Javier Hernandez F, Ruiz-Santa Quiteria JA, Lopez B, Blanco JL, Suárez G.
    J Dairy Sci; 1992 Jan; 75(1):19-26. PubMed ID: 1541730
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  • 9. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
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  • 12. Effect of selected lactic acid bacteria on growth of Staphylococcus aureus and production of enterotoxin.
    Haines WC, Harmon LG.
    Appl Microbiol; 1973 Mar; 25(3):436-41. PubMed ID: 4633430
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  • 13. [Factors that influence St. aureus multiplication and survival in cheese and the formation of staphylococcal enterotoxin].
    Petrushina LI.
    Vopr Pitan; 1980 Mar; (3):11-6. PubMed ID: 6996326
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  • 14. Effect of variations in conditions of incubation upon inhibition of Staphylococcus aureus by Pediococcus cerevisiae and Streptococcus lactis.
    Haines WC, Harmon LG.
    Appl Microbiol; 1973 Feb; 25(2):169-72. PubMed ID: 4632847
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  • 15. Factors influencing the production of staphylococcal enterotoxin A in milk.
    Tatini SR, Jezeski JJ, Olson JC, Casman EP.
    J Dairy Sci; 1971 Mar; 54(3):312-20. PubMed ID: 4938046
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  • 16. [The relationship between the concentration of protein breakdown products in the culture media of several lactic acid streptococci and the quality of cheese produced with their use].
    Zviagintsev VI, Belov AN, Ovchinnikov AD.
    Prikl Biokhim Mikrobiol; 1974 Mar; 10(4):521-6. PubMed ID: 4217451
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  • 17. [Biochemical characteristics of strains of lactic acid microorganisms used in cheese making].
    Matveeva EK, Krasheninin PF.
    Prikl Biokhim Mikrobiol; 1973 Mar; 9(1):49-54. PubMed ID: 4633826
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  • 20. 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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