Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk

International Journal of Food Microbiology

Volumn 98, Issue 2, 2005, Pages 193-200

  Røssland, Elisabeth ^a   Langsrud, Thor ^a   Granum, Per Einar ^a   Sørhaug, Terje ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Aromatic compounds; Bacillus cereus; Fermentation; Growth stimulating; Lactic acid bacteria; Organic acids

Indexed keywords

2,3 BUTANEDIONE; ACETIC ACID; ALCOHOL; BACTERIOCIN; CARBON DIOXIDE; LACTIC ACID; PEPSIN A; PROTEINASE K; TRYPSIN;

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; CONCENTRATION RESPONSE; CONTROLLED STUDY; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOCOCCUS; METABOLITE; MILK; NONHUMAN; PH MEASUREMENT;

ANIMALS; BACILLUS CEREUS; COCULTURE TECHNIQUES; DOSE-RESPONSE RELATIONSHIP, DRUG; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS; LACTIC ACID; LACTOBACILLUS; LACTOCOCCUS; MILK;

BACILLUS CEREUS; LACTOBACILLUS; LACTOCOCCUS;

EID: 12844266816     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.06.003     Document Type: Article

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