Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese

International Journal of Food Microbiology

Volumn 145, Issue 2-3, 2011, Pages 379-389

  Callon, Cécile ^a   Saubusse, Marjorie ^a   Didienne, Robert ^a   Buchin, Solange ^b   Montel, Marie Christine ^a  

^a CEMAGREF   (France)

^b Natl Inst of Agricultural Research   (France)

Author keywords

Inhibition; L. monocytogenes; Microbial communities; Raw milk cheese

Indexed keywords

2 BUTANOL; 2 HEXANONE; 2 METHYLBUTANAL; 2,3 BUTANEDIONE; ACETIC ACID; ALDEHYDE DERIVATIVE; CATALASE; FORMIC ACID; LACTIC ACID; PENTANE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; BACTERIAL COUNT; BACTERIAL FLORA; CHEESE; CONTROLLED STUDY; ENTEROCOCCUS; ENZYME INHIBITION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS FARCIMINIS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; LISTERIA MONOCYTOGENES; NONHUMAN; PASTEURIZATION; PH; STREPTOCOCCUS THERMOPHILUS;

ACETIC ACID; ALCOHOLS; ANIMALS; ANTIBIOSIS; CHEESE; COLONY COUNT, MICROBIAL; FATTY ACIDS; GRAM-POSITIVE BACTERIA; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MICROBIAL CONSORTIA; MILK; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; YEASTS;

ENTEROCOCCUS; LACTOBACILLUS; LEUCONOSTOC; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA;

EID: 79952183469     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.019     Document Type: Article

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