Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese

被引：0

作者：

O'Sullivan, L. ^{[1
,2
]}

O'Connor, E.B. ^{[1
,2
,3
]}

Ross, R.P. ^{[1
,3
]}

Hill, C. ^{[2
,3
]}

机构：

[1] Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

[2] Department of Microbiology, University College Cork, Cork, Ireland

[3] Alimentary Pharmabiotic Centre, Cork, Ireland

来源：

Journal of Applied Microbiology | 2006年 / 100卷 / 01期

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摘要：

Journal article (JA)

引用

页码：135 / 143

共 8 条

[1] Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese
O'Sullivan, L
O'Connor, EB
Ross, RP
Hill, C
JOURNAL OF APPLIED MICROBIOLOGY, 2006, 100 (01) : 135 - 143
[2] Inhibition of Listeria monocytogenes in cottage cheese manufactured with a lacticin 3147-producing starter culture
McAuliffe, O
Hill, C
Ross, RP
JOURNAL OF APPLIED MICROBIOLOGY, 1999, 86 (02) : 251 - 256
[3] Evaluation of antimicrobial activities of plant extracts on Listeria monocytogenes in manufactured red smear-ripened cheese
Kuehnast, Karin
Braun, Peggy G.
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, 2013, 64 (06): : 168 - 174
[4] Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese
Schvartzman, M. Sol
Gonzalez-Barron, Ursula
Butler, Francis
Jordan, Kieran
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY, 2014, 4
[5] Evaluation of a spray-dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems
Morgan, SM
Galvin, M
Ross, RP
Hill, C
LETTERS IN APPLIED MICROBIOLOGY, 2001, 33 (05) : 387 - 391
[6] Control of Listeria monocytogenes in the rind of Taleggio, a surface-smear cheese, by a bacteriocin from Enterococcos faecium 7C5
Giraffa, G
Carminati, D
SCIENCES DES ALIMENTS, 1997, 17 (04) : 383 - 391
[7] Control of Listeria monocytogenes in the rind of Tallegio, a surface smear-cheese, by a bacteriocin from Enterococcus faecium 7C5
Giraffa, G.
Carminati, D.
Sciences des Aliments, 1997, 17 (04)
[8] Use of a genetically enhanced, pediocin-producing starter culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in cheddar cheese
Buyong, N
Kok, J
Luchansky, JB
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1998, 64 (12) : 4842 - 4845

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