Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture

Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: Reuterin and nisin

(2014) Sonia Garde et al.   FOOD CONTROL

Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese

(2012) Esteban Vera Pingitore et al.   FOOD MICROBIOLOGY

Influence of an autochthonous starter culture and a commercial starter on the characteristics of Tenerife pasteurised goats’ milk cheese

(2012) LORENA GONZÁLEZ et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese

(2011) Sonia Garde et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese

(2011) Barbara Dal Bello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter

(2009) M. Carmen Martínez-Cuesta et al.   INTERNATIONAL DAIRY JOURNAL

Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: From kinetics to process validation

(2008) F. Naim et al.   FOOD MICROBIOLOGY