Zobrazeno 1 - 10
of 49
pro vyhledávání: '"S.R. Tatini"'
Publikováno v:
Le Lait. 75:81-91
Effet combine de la nisine et d'un traitement thermique modere sur la destruction de Listeria monocytogenes dans le lait. Les cinetiques de destruction a 60°C de 2 souches de Listeria monocytogenes dans du lait ecreme additionne ou non de 25 ou 50 U
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f4e6dfdd5910484cdefa16887b5d342
https://doi.org/10.1051/lait:199516
https://doi.org/10.1051/lait:199516
Autor:
S.R. Tatini, M. Mahadeo
Publikováno v:
Letters in Applied Microbiology. 18:323-326
Nisin (NisaplinTM) was added to scald water and used to treat Listeria monocytogenes which were either directly suspended in the water or attached to turkey skin. There was at least a 1 log decrease of listeria for the nisin treatments. This was foll
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d33b11133acae3176e92cacb0c8bc60
https://doi.org/10.1111/j.1472-765x.1994.tb00879.x
https://doi.org/10.1111/j.1472-765x.1994.tb00879.x
Publikováno v:
Le Lait. 72:249-263
Camembert cheeses were made at 3 different times with milk containing initially 10', 103 or 105 Listeria monocytogeneslml. A nisin-producing starter composed of a pair of isogenic protease positive and protease negative strains of Lactococcus lactis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::766087232684ad40f7d1ffbaa16d5726
https://doi.org/10.1051/lait:1992318
https://doi.org/10.1051/lait:1992318
Autor:
A. Hamama, S.R. Tatini
Publikováno v:
Le Lait. 71:589-596
Summary - Two lots of Moroccan Iben (skimmed fermented milk) were prepared from raw milk inoculated with 2 levels of an enterotoxigenic Staphylococcus aureus strain (103 and 10s/ml; type C toxin) and spontaneous fermentation at room temperature (24-2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80e61f8ae01485b156528ab708996162
https://doi.org/10.1051/lait:1991546
https://doi.org/10.1051/lait:1991546
Autor:
Lynne McLandsborough, S.R. Tatini
Publikováno v:
Letters in applied microbiology. 12(3)
Use of appropriately balanced immunological reagents and incubation of microslides at 45 degrees C resulted in confirmed assay results in 6 h for staphylococcal enterotoxins. The sensitivity of the 45 degrees C-6 h assay was comparable to the 37 degr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b0cb9f913ced71df3e05d2bbe5130b8
https://pubmed.ncbi.nlm.nih.gov/1367493
https://pubmed.ncbi.nlm.nih.gov/1367493
Publikováno v:
Veterinary Microbiology. 9:487-495
Five strains of Staphylococcus hyicus (3 of subspecies hyicus and 2 of chromogenes) were tested serologically for their ability to produce known and unknown enterotoxin(s) and were also examined using monkey bioassays. None of the 5 strains produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::928b90e7808618c13c70d6ab0310b493
https://doi.org/10.1016/0378-1135(84)90069-5
https://doi.org/10.1016/0378-1135(84)90069-5
Autor:
S.R. Tatini, B.R. Cords
Publikováno v:
Journal of Dairy Science. 56:1512-1519
The relationships between growth of Staphylococcus aureus and production of deoxyribonuclease and enterotoxin A in cheese were evaluated. Conditions of cheese manufacture, such as the nature of milk used (heated or raw), type of lactic starter, and d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81e49c91023c3265a3293969fcf00e19
https://doi.org/10.3168/jds.s0022-0302(73)85400-1
https://doi.org/10.3168/jds.s0022-0302(73)85400-1
Publikováno v:
Journal of Dairy Science. 54:312-320
The influences of the initial bacterial count and heat treatment of raw whole milk and the initial pH of sterile reconstituted nonfat dry milk on growth and enterotoxin A production by Staphylococcus aureus were evaluated. In milk relatively free fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f4dfb7962e059dcd66785cd09f03855
https://doi.org/10.3168/jds.s0022-0302(71)85835-6
https://doi.org/10.3168/jds.s0022-0302(71)85835-6
Publikováno v:
Journal of Dairy Science. 54:815-825
Enterotoxin A production by Staphylococcus aureus in Cheddar and Colby cheeses was determined by inoculating milk with different initial S. aureus populations and making cheese using normal and inhibited starter cultures. Detectable amounts of entero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02ccb90529ba38e9c706b0afda69876a
https://doi.org/10.3168/jds.s0022-0302(71)85925-8
https://doi.org/10.3168/jds.s0022-0302(71)85925-8