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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:: bacteria isolated from vacuum-packaged meats. J. Appl. Bact. 69:302. 2. Anderson, D. G. and L. L

Creator:: Benkerroum, Noreddine
Resource Type:: Dissertation
Full Text:: , 75 gg/m1 sodium azide, 0.25% sodium acetate, 0.1% Tween 80, 15% tomato juice, 30 1.1 g /m1

Creator:: Levata-Jovanovic, Marina
Abstract:: Dairy leuconostocs are frequently used as aroma-producing bacteria in mesophilic cultures used as starters for milk fermentations. Sixty Leuconostoc strains from different culture collections were studied taxonomically for species identification. Based on morphological, physiological and biochemical tests, twenty of these strains were typed as Leuconostoc mesenteroides ssp. cremoris (Leu. cremoris)....
Resource Type:: Masters Thesis
Full Text:: from heterofermentative lactobacilli, e. g. Lactobacillus confusus and Lactobacillus viridescens

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