Addition to thermized milk of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing strain, replaces the natural antilisterial activity of the autochthonous raw milk microbiota reduced by thermization

Journal of Food Protection

Volumn 77, Issue 8, 2014, Pages 1289-1297

  Lianou, Alexandra ^b   Samelis, John ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFECTIVE AGENT; NISIN; NISIN A;

ANIMAL; BIOSYNTHESIS; CHEESE; CHEMISTRY; DRUG EFFECTS; EVALUATION STUDY; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; METABOLISM; MICROBIOLOGY; MICROFLORA; MILK; PHYSIOLOGY; PROCEDURES;

ANIMALS; ANTI-BACTERIAL AGENTS; CHEESE; FOOD PRESERVATION; HOT TEMPERATURE; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; MICROBIOTA; MILK; NISIN;

EID: 84908284164     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-521     Document Type: Article

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