Behavior of Listeria monocytogenes and Staphylococcus aureus in yogurt fermented with a bacteriocin-producing thermophilic starter

Journal of Food Protection

Volumn 65, Issue 5, 2002, Pages 799-805

  Benkerroum, N ^a   Oubel, H ^b   Ben Mimoun, L ^a  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

^b FACULTÉ DES SCIENCES   (Morocco)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LISTERIA; LISTERIA MONOCYTOGENES; POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS; STREPTOCOCCUS SALIVARIUS; STREPTOCOCCUS THERMOPHILUS;

BACTERIOCIN; YOGHURT;

ARTICLE; DRUG EFFECT; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; METABOLISM; METHODOLOGY; MICROBIOLOGY; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS; TEMPERATURE;

BACTERIOCINS; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS; TEMPERATURE; YOGURT;

EID: 0036013999     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.5.799     Document Type: Article

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