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Abstract

In the food chain, foods with high moisture, such as some cheeses, are the main route of antimicrobial resistance dissemination between different bacteria. Listeria monocytogenes is an important agent of foodborne diseases that can display antimicrobial resistance, while Enterococci are frequently...

Author(s)
Haubert, L.; Cruxen, C. E. dos S.; Fiorentini, Â. M.; Silva, W. P. da
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2018, 87, pp 11-15
Abstract

Milk and dairy products harbor a wide variety of bacterial species that compete for both limited resources and space. Under these competitive conditions, bacteria develop specialized mechanisms to protect themselves during niche colonization and nutrient acquisition processes. The bacterial...

Author(s)
Ouertani, A.; Chaabouni, I.; Mosbah, A.; Long, J.; Barakat, M.; Mansuelle, P.; Mghirbi, O.; Najjari, A.; Ouzari, H. I.; Masmoudi, A. S.; Maresca, M.; Ortet, P.; Gigmes, D.; Mabrouk, K.; Cherif, A.
Publisher
Frontiers Media S.A., Lausanne, Switzerland
Citation
Frontiers in Microbiology, 2018, 9, June, pp 1148
Abstract

Dairy industries are burdened by fouling phenomena that increase costs and environmental impacts of thermal processes. One remedial solution could be to replace stainless-steel equipment by other materials less prone to fouling. This work studied the fouling behaviour and hygienic features of two...

Author(s)
Zouaghi, S.; Abdallah, M.; André, C.; Chihib, N. E.; Bellayer, S.; Delaplace, G.; Celzard, A.; Jimenez, M.
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2018, 86, pp 69-75
Abstract

The antibacterial activity of camel milk β-casein and its peptic hydrolysate was investigated. The hydrolysate was fractionated by ultrafiltration successively through membranes with a 10 kDa and a 1 kDa cut-off, sequentially. Antibacterial activity assays against Staphylococcus aureus CNRZ 3, ...

Author(s)
Almi-Sebbane, D.; Adt, I.; Degraeve, P.; Jardin, J.; Bettler, E.; Terreux, R.; Oulahal, N.; Mati, A.
Publisher
Elsevier, Oxford, UK
Citation
International Dairy Journal, 2018, 86, pp 49-56
Abstract

In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter fresh cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6°C for 5 min) and inoculum level (3-4 or 6-7 log CFU/g of cheese), as well as...

Author(s)
Evert-Arriagada, K.; Trujillo, A. J.; Amador-Espejo, G. G.; Hernández-Herrero, M. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Microbiology, 2018, 76, pp 481-486
AbstractFull Text

In this study, Erzincan tulum cheeses produced using pasteurized sheep milk and probiotic bacterial cultures were filled in different packaging materials (skin bag, intestine, and appendix) and stored for 90 days. Subsequently, the chemical, microbiological and quality criteria of the samples were...

Author(s)
Tomar, O.; Akarca, G.; Beykaya, M.; Çağlar, A.
Publisher
Kafkas Üniversitesi, Veteriner Fakültesi Dergisi, Kars, Turkey
Citation
Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 2018, 24, 5, pp 647-654
Abstract

Gram-positive, Listeria monocytogenes (Lm) are wellknown bacterial pathogens causing listeriosis in humans. Lm is known to control its gene expression encoding virulence factors via agr peptide based quorum sensing (QS). In our previous study we reported that Lm strain BN3 isolated from milk...

Author(s)
Naik, M. M.; Prabhu, M. S.; Veda Manerikar
Publisher
Indian Dairy Association, New Delhi, India
Citation
Indian Journal of Dairy Science, 2018, 71, 3, pp 313-316
Abstract

The ability of Listeria monocytogenes to survive during the manufacture of water buffalo Mozzarella and to grow during its shelf life was evaluated. A wild-type and a reference strain were used to contaminate raw milk. The viable count of the reference strain ATCC 9525 dropped after the stretching...

Author(s)
Murru, N.; Peruzy, M. F.; Carlo, E. de; Mercogliano, R.; Aponte, M.; Morena, C.; Serluca, G.; Fraulo, P.
Publisher
Wiley, Oxford, UK
Citation
International Journal of Dairy Technology, 2018, 71, 2, pp 356-361
Abstract

One of the critical limitations to use of bacteriocins produced by lactic acid bacteria as a substitute for chemical antibiotics is the narrow spectrum of their antibacterial activity. The aim of present study was isolation and molecular identification of bacteriocin-producing enterococci with...

Author(s)
Khodaei, M.; Nezhad, S. S.
Publisher
Korean Society for Food Science of Animal Resources, Kangnung, Korea Republic
Citation
Korean Journal for Food Science of Animal Resources, 2018, 38, 1, pp 172-179
Abstract

Food safety has become an issue of great interest worldwide. Listeria monocytogenes is a food-borne pathogen that causes listeriosis and is difficult to control in the dairy industry. The use of lactic acid bacteria (LAB) and their antimicrobial substances against Listeria is promising in food...

Author(s)
Rahmeh, R.; Akbar, A.; Kishk, M.; Al-Onaizi, T.; Al-Shatti, A.; Shajan, A.; Akbar, B.; Al-Mutairi, S.; Yateem, A.
Publisher
Elsevier Inc., Philadelphia, USA
Citation
Journal of Dairy Science, 2018, 101, 6, pp 4944-4952

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