Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese

International Journal of Food Microbiology

Volumn 188, Issue , 2014, Pages 15-25

  Østergaard, Nina Bjerre ^a   Eklöw, Annelie ^b   Dalgaard, Paw ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Arla Foods Innovation   (Sweden)

Author keywords

Fermented unripened cheese; Food safety prediction; Jameson effect; Microbial interaction

Indexed keywords

FOOD PRESERVATIVE; LACTIC ACID; SORBIC ACID; WATER;

AROMA; ARTICLE; BACTERIAL GROWTH; CHEESE; GROWTH CURVE; GROWTH RATE; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL PARAMETERS; NONHUMAN; PH; POPULATION DENSITY; PREDICTION; SIMULATION; STARTER CULTURE; STORAGE TEMPERATURE;

FERMENTED UNRIPENED CHEESE; FOOD SAFETY PREDICTION; JAMESON EFFECT; MICROBIAL INTERACTION;

ANTIBIOSIS; CHEESE; COMPUTER SIMULATION; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLACEAE; LISTERIA MONOCYTOGENES; MODELS, BIOLOGICAL;

EID: 84905218937     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.07.012     Document Type: Article

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