Behavior of Staphylococcus aureus in Culture Broth, in Raw and Thermized Milk, and during Processing and Storage of Traditional Greek Graviera Cheese in the Presence or Absence of Lactococcus lactis subsp. cremoris M104, a Wild, Novel Nisin A–Producing Raw Milk Isolate

Author： Samelis John   Lianou Alexandra   Pappa Eleni C.   Bogovič-Matijašić Bojana   Parapouli Maria   Kakouri Athanasia   Rogelj Irena  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.77, Iss.10, 2014-10, pp. : 1703-1714

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Addition to Thermized Milk of Lactococcus lactis subsp. cremoris M104, a Wild, Novel Nisin A–Producing Strain, Replaces the Natural Antilisterial Activity of the Autochthonous Raw Milk Microbiota Reduced by Thermization

By Lianou Alexandra   Samelis John  

Journal of Food Protection, Vol. 77, Iss. 8, 2014-08 ,pp. : 1289-1297

International Association for Food Protection

Access to resources Recommend Favorite

Inhibition of a Methicillin-Resistant Staphylococcus aureus Strain in Afuega'l Pitu Cheese by the Nisin Z-Producing Strain Lactococcus lactis subsp. lactis IPLA 729

By Rilla Natalia   Martínez Beatriz   Rodríguez Ana  

Journal of Food Protection, Vol. 67, Iss. 5, 2004-05 ,pp. : 928-933

International Association for Food Protection

Access to resources Recommend Favorite

Staphylococcus aureus Growth and Enterotoxin Production during the Manufacture of Uncooked, Semihard Cheese from Cows' Raw Milk

By Delbes Celine   Alomar Jomaa   Chougui Nadia   Martin Jean-François   Montel Marie-Christine  

Journal of Food Protection, Vol. 69, Iss. 9, 2006-09 ,pp. : 2161-2167

International Association for Food Protection

Access to resources Recommend Favorite

Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing

By Samelis John   Lianou Alexandra   Kakouri Athanasia   Delbès Céline   Rogelj Irena   Bogovič-Matijašić Bojana   Montel Marie-Christine  

Journal of Food Protection, Vol. 72, Iss. 4, 2009-04 ,pp. : 783-790

International Association for Food Protection

Access to resources Recommend Favorite

Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Improve Traditional Fish Fermentation in Senegal

By Diop Michel Bakar   Dubois-Dauphin Robin   Destain Jacqueline   Tine Emmanuel   Thonart Philippe  

Journal of Food Protection, Vol. 72, Iss. 9, 2009-09 ,pp. : 1930-1934

International Association for Food Protection

Access to resources Recommend Favorite