Concepedia

Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains

J. Mufandaedza, B.C. Viljoen, Sara Feresu, T.H. Gadaga

International Journal of Food Microbiology · 2006 · 87 citations · 16 references

DOI

Concepts

References

16

The impact of lactic acid bacteria on cheese flavor

N.F. Olson · FEMS Microbiology Letters · 1990 · 156 citations · Full text

, , +17

Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk

T.H. Gadaga, Anthony N. Mutukumira, Judith Narvhus · International Dairy Journal · 2000 · 120 citations

, , +10

Occurrence of pathogenic bacteria in raw milk, cultured pasteurised milk and naturally soured milk produced at small-scale dairies in Zimbabwe

H.M. Gran, A. Wetlesen, Anthony N. Mutukumira et al. · Food Control · 2003 · 77 citations

, , +16

Smallholder dairy processing in Zimbabwe: hygienic practices during milking and the microbiological quality of the milk at the farm and on delivery

H.M. Gran, Anthony N. Mutukumira, A. Wetlesen et al. · Food Control · 2002 · 65 citations

, , +16

INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: LACTIC STREPTOCOCCI VERSUS STAPHYLOCOCCI AND SALMONELLAE1

S. E. Gilliland, M. L. Speck · Journal of Milk and Food Technology · 1972 · 61 citations · Full text

, , +17