Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages

Polish Journal of Veterinary Sciences

Volumn 7, Issue 4, 2004, Pages 251-259

  Gomolka Pawlicka M ^a   Uradzinski J ^a   Wiszniewska, A ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Antagonism; Lactic acid bacteria; Meat; Raw sausages; Staphylococcus aureus

Indexed keywords

WATER;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CONTROLLED STUDY; FOOD; IN VITRO STUDY; INCUBATION TIME; LACTIC ACID BACTERIUM; LACTOBACILLUS HELVETICUS; MEAT; NONHUMAN; PH; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

ANIMALS; ANTIBIOSIS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; MEAT; MEAT PRODUCTS; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS SP.; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 11244263266     PISSN: 15051773     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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