Inhibition of Staphylococcus aureus in dairy products by enterocin AS-48 produced in situ and ex situ: Bactericidal synergism with heat

International Dairy Journal

Volumn 17, Issue 7, 2007, Pages 760-769

  Munoz A ^a   Ananou, S ^a   Galvez A ^b   Martinez Bueno M ^a   Rodriguez A ^c   Maqueda, M ^a   Valdivia, E ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF JAÉN   (Spain)

^c DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Cheese; Enterocin AS 48; Milk; Staphylococcus aureus

Indexed keywords

BACTERIA; CONCENTRATION (PROCESS); HEAT TREATMENT;

CHEESE; ENTEROCIN AS-48; MILK; STAPHYLOCOCCUS AUREUS;

DAIRY PRODUCTS;

ENTEROCOCCUS FAECALIS; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 33947613135     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.09.006     Document Type: Article

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