Martin Busse

The yeasts of cheese brines

H. Seiler, Martin Busse · International Journal of Food Microbiology · 1990 · 106 citations

Cheese Brines, Food Fermentation, Biotechnology +5

Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese

Ilka Eppert, N Valdés-Stauber, H Götz et al. · Applied and Environmental Microbiology · 1997 · 97 citations · Full text

Ripe Cheese, Soft Cheese, Microbial Contamination +11

Growth of <i>Bacillus cereus</i> in fermenting tempeh made from various beans and its inhibition by <i>Lactobacillus plantarum</i>

Mogessie Ashenafi, Martin Busse · Journal of Applied Bacteriology · 1991 · 40 citations

Inhibitory Effect of Lactobacillus plantarum on Salmonella infantis, Enterobacter aerogenes and Escherichia coli during Tempeh Fermentation

Mogessie Ashenafi, Martin Busse · Journal of Food Protection · 1989 · 33 citations

Probiotic, Food Fermentation, Microbial Contamination +9

Growth potential of <i>Salmonella infantis</i> and <i>Escherichia coli</i> in fermenting tempeh made from horsebean, pea and chickpea and their inhibition by <i>Lactobacillus plantarum</i>

M Ashenafi, Martin Busse · Journal of the Science of Food and Agriculture · 1991 · 17 citations

Food Fermentation, In Vitro Fermentation, Microbial Contamination +14