Anti-Staphylococcal Enterotoxinogenesis of Lactococcus lactis in Algerian Raw Milk Cheese

Staphylococcus aureus is a potential pathogen contaminating raw milk and dairy products, where it is able to produce thermostable enterotoxins that can cause staphylococcal food poisoning. This study was undertaken to investigate the inhibitory activity of a Lactococcus lactis strain (isolated from...

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Bibliographic Details

Main Authors:	Fatiha Tetili, Farida Bendali, Josette Perrier, Djamila Sadoun
Format:	Artigo
Language:	Inglês
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Series:	Food Technology and Biotechnology
Subjects:	Staphylococcus aureus and Lactococcus lactis co-cultures enterotoxin A inhibitory activity milk cheese storage
Online Access:	https://hrcak.srce.hr/file/283755
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