Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese /

Lignende værker

• Modeling of the competitive growth of listeria monocytogenes and lactococcus lactis in vegetable broth /
  af: Breidt, Frederick.
• Differences in susceptibility of listeria monocytogenes strains to sakacin P, sakacin A, pediocin Pa-1, nisin /
• A pediocin-producing lactobacillus plantarum strain inhibits listeria monocytogenes in a multispecies cheese surface microbial ripening consortium /
• Production of pediocin PA-1 by lactococcus lactis using the lactococcin A secretory apparatus /
• Nisin resistance in listeria monocytogenes ATCC 700302 is a complex phenotype /
  af: Crandall, Allison D.