Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria
Authors
Keywords
Traditional fermented milk, Lactic acid bacteria, Biogenic amines, Antibiotic resistances, Antifungal activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 138, Issue -, Pages 110635
Publisher
Elsevier BV
Online
2020-11-25
DOI
10.1016/j.lwt.2020.110635
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds
- (2020) Lucille Garnier et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Mycotoxin migration in moldy foods
- (2019) Monika Coton et al. Current Opinion in Food Science
- Biogenic amine and antibiotic resistance profiles determined for lactic acid bacteria and a propionibacterium prior to use as antifungal bioprotective cultures
- (2018) Monika Coton et al. INTERNATIONAL DAIRY JOURNAL
- Technical note: High-throughput method for antifungal activity screening in a cheese-mimicking model
- (2018) Lucille Garnier et al. JOURNAL OF DAIRY SCIENCE
- Safety assessment of Gram-negative bacteria associated with traditional French cheeses
- (2018) M. Imran et al. FOOD MICROBIOLOGY
- Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt from Ouagadougou, Burkina Faso
- (2016) Tankoano Abel et al. African Journal of Microbiology Research
- Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means
- (2016) Noreddine Benkerroum COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses
- (2015) Victor Ladero et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Virulence, antibiotic resistance and biogenic amines of bacteriocinogenic lactococci and enterococci isolated from goat milk
- (2014) Luana Martins Perin et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus
- (2014) Andrea Romano et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry
- (2012) Sahar Abbasiliasi et al. BMC MICROBIOLOGY
- Multiplex qPCR for the detection and quantification of putrescine-producing lactic acid bacteria in dairy products
- (2012) Victor Ladero et al. FOOD CONTROL
- Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product
- (2012) Fortune Akabanda et al. FOOD MICROBIOLOGY
- Analysis of lactic acid bacteria communities and their seasonal variations in a spontaneously fermented dairy product (Malian fènè) by applying a cultivation/genotype-based binary model
- (2012) Stephan Wullschleger et al. INTERNATIONAL DAIRY JOURNAL
- Biogenic Amines in Dairy Products
- (2011) Daniel M. Linares et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses
- (2011) Monika Coton et al. FOOD MICROBIOLOGY
- Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes
- (2010) Mattia Pia Arena et al. ANNALS OF MICROBIOLOGY
- Origin of the Putrescine-Producing Ability of the Coagulase-Negative Bacterium Staphylococcus epidermidis 2015B
- (2010) E. Coton et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider
- (2010) M. Coton et al. FOOD MICROBIOLOGY
- Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
- (2009) K. Voulgari et al. FOOD CONTROL
- Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products
- (2009) Yan Bao et al. FOOD CONTROL
- Antimicrobial susceptibility testing of lactic acid bacteria and bifidobacteria by broth microdilution method and Etest
- (2009) Akira Kushiro et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Real time quantitative PCR detection of histamine-producing lactic acid bacteria in cheese: Relation with histamine content
- (2008) Victor Ladero et al. FOOD RESEARCH INTERNATIONAL
- Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya
- (2008) J MATHARA et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search