Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese

A complex microbial consortium derived from raw milk and composed of populations classified in 4 groups (lactic acid bacteria (A), Gram positive catalase positive bacteria (B), Gram negative bacteria (C) and yeasts (D)) can contribute to the inhibition of Listeria monocytogenes in the core of an unc...

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Veröffentlicht in:	International journal of food microbiology 2011-02, Vol.145 (2), p.379-389
Hauptverfasser:	Callon, Cécile, Saubusse, Marjorie, Didienne, Robert, Buchin, Solange, Montel, Marie-Christine
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic Acid - analysis Alcohols - analysis Animals Antibiosis Cheese - analysis Cheese - microbiology Colony Count, Microbial Enterococcus Fatty Acids - analysis Food and Nutrition Gram-Positive Bacteria - growth & development Inhibition L. monocytogenes Lactobacillus Lactobacillus - growth & development Leuconostoc Life Sciences Listeria monocytogenes Listeria monocytogenes - growth & development Microbial communities Microbial Consortia Milk - microbiology Raw milk cheese Temperature Volatile Organic Compounds - analysis Yeasts - growth & development
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