Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains

International Journal of Food Microbiology

Volumn 108, Issue 1, 2006, Pages 147-152

  Mufandaedza, J ^a   Viljoen, B C ^b   Feresu, S B ^c   Gadaga, T H ^c  

^a Chinhoyi University of Science and Technology   (Zimbabwe)

^b UNIVERSITY OF THE FREE STATE   (South Africa)

^c UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

Lactic acid bacteria; Naturally fermented milk; Pathogens; Yeast

Indexed keywords

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CANDIDA KEFYR; CULTURE MEDIUM; FERMENTATION; FERMENTED PRODUCT; FOOD SAFETY; FUNGAL STRAIN; GROWTH INHIBITION; INOCULATION; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; NONHUMAN; PATHOGENIC ESCHERICHIA COLI; RAW FOOD; SALMONELLA ENTERITIDIS; YEAST; ZIMBABWE;

ANIMALS; ANTIBIOSIS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MILK; SALMONELLA ENTERITIDIS; TEMPERATURE; TIME FACTORS; YEASTS; ZIMBABWE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; KLUYVEROMYCES MARXIANUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; SALMONELLA ENTERITIDIS;

EID: 33645394132     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.11.005     Document Type: Article

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