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Filtering by: Creator Stark, William D. Advisor Sandine, William E. Committee Member Bodyfelt, F. W. (Floyd W.), 1937-

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Creator:

Al-Zoreky, Nageb

Abstract:

Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...

Resource Type:

Dissertation

Full Text:

Spoilage Microorganisms in Raw Milk And Milk Products Abstract Approved: Dr. William E
Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:

Al-Zoreky, Nageb

Abstract:

Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...

Resource Type:

Masters Thesis

Full Text:

: William E. Sandine Microgard, a commercially-available pasteurized fermented milk, was found