Leuconostoc bacteriophages from blue cheese manufacture: Long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application

International Journal of Food Microbiology

Volumn 177, Issue , 2014, Pages 81-88

  Pujato, Silvina A ^a   Guglielmotti, Daniela M ^a   Ackermann, Hans W ^b   Patrignani, Francesca ^c   Lanciotti, Rosalba ^c   Reinheimer, Jorge A ^a   Quiberoni, Andrea ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSITÉ LAVAL   (Canada)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Bacteriophages; Biocides; Heat; HPH; Inactivation; Leuconostoc

Indexed keywords

ALCOHOL; BIOCIDE; DNA; HYPOCHLORITE SODIUM; PERACETIC ACID;

ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIAL VIRULENCE; BACTERIOPHAGE; BLUE CHEESE; CHEESE; CHEMICAL PROCEDURES; CONTROLLED STUDY; GENETIC VARIABILITY; HEAT TREATMENT; HIGH PRESSURE HOMOGENIZATION,; HOST RANGE; LEUCONOSTOC MESENTEROIDES; LONG TERM SURVIVAL; MICROBIAL MORPHOLOGY; NONHUMAN; PHYSICAL CHEMISTRY; VIRUS PARTICLE;

BACTERIOPHAGES; BIOCIDES; HEAT; HPH; INACTIVATION; LEUCONOSTOC;

BACTERIOPHAGES; BIODIVERSITY; CHEESE; DISINFECTANTS; FOOD MICROBIOLOGY; HOST SPECIFICITY; HOT TEMPERATURE; LEUCONOSTOC; MICROSCOPY, ELECTRON, TRANSMISSION; PERACETIC ACID; PRESSURE; SODIUM HYPOCHLORITE; VIRUS INACTIVATION;

EID: 84895766831     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.02.012     Document Type: Article

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