Effects of ProbioticLactobacillus RhamnosusLOCK900 on theStaphylococcus AureusSurvival in Carrot Juice

Gene-Related Strain Variation of Staphylococcus aureus for Homologous Resistance Response to Acid Stress

(2014) SOOMIN LEE et al.   JOURNAL OF FOOD PROTECTION

Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain

(2013) Monika Trząskowska et al.   FOOD CONTROL

A Risk Assessment Model for EnterotoxigenicStaphylococcus aureusin Pasteurized Milk: A Potential Route to Source-Level Inference

(2011) G. C. Barker et al.   RISK ANALYSIS

The formation ofStaphylococcus aureusenterotoxin in food environments and advances in risk assessment

(2011) Jenny Schelin et al.   Virulence

Probiotic Lactobacillus strains: in vitro and in vivo studies

(2010) B. Cukrowska et al.   FOLIA MICROBIOLOGICA

Impact of heat-inactivated Lactobacillus casei and Lactobacillus paracasei strains on cytokine responses in whole blood cell cultures of children with atopic dermatitis

(2010) B. Cukrowska et al.   FOLIA MICROBIOLOGICA

Development of stress resistance in Staphylococcus aureus after exposure to sublethal environmental conditions

(2010) G. Cebrián et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Interactions between Staphylococcus aureus and lactic acid bacteria: An old story with new perspectives

(2008) C. Charlier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synbiotic potential of carrot juice supplemented withLactobacillusspp. and inulin or fructooligosaccharides

(2008) Filomena Nazzaro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE