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Filtering by: Subject Dairy products -- Preservation Subject Lactic acid bacteria

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Creator:

Benkerroum, Noreddine

Resource Type:

Dissertation

Full Text:

bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation AN
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:

, J. R., and C. H. White. 1986. Assessment of dairy product quality and potential shelf-life. A
Studies on transformation in streptococci

Creator:

Brown, Willie Claiborne

Resource Type:

Masters Thesis

Full Text:

mixtures of different strains of bacteria to carry out a particular fermentation, the dairy industry