Microbiology of Fermented Foods 1998
DOI: 10.1007/978-1-4613-0309-1_26
|View full text |Cite
|
Sign up to set email alerts
|

Potential infective and toxic microbiological hazards associated with the consumption of fermented foods

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

0
5
0

Year Published

2000
2000
2020
2020

Publication Types

Select...
5
2

Relationship

0
7

Authors

Journals

citations
Cited by 7 publications
(5 citation statements)
references
References 56 publications
0
5
0
Order By: Relevance
“…Specifically, as reported in the literature, the reduction in L. monocytogenes count in some foodstuffs may have been attributable to the inhibitory effects of various metabolic products of LAB such as carbon dioxide, short-chain organic acids, hydrogen peroxide, diacetyl, and antimicrobial peptides [54].…”
Section: Resultsmentioning
confidence: 80%
“…Specifically, as reported in the literature, the reduction in L. monocytogenes count in some foodstuffs may have been attributable to the inhibitory effects of various metabolic products of LAB such as carbon dioxide, short-chain organic acids, hydrogen peroxide, diacetyl, and antimicrobial peptides [54].…”
Section: Resultsmentioning
confidence: 80%
“…In Moo som, a rapid growth of LAB caused a total acid increase and pH to decrease to below 4.6 within 3 d, which is essential to inhibit growth of unfavorable microflora [30]. Additionally, various metabolic products of LAB, such as short-chain organic acids, hydrogen peroxide, carbon dioxide, diacetyl and bacteriocin have antimicrobial potential [34].…”
Section: Resultsmentioning
confidence: 99%
“…Similarly, a slight decline in L. monocytogenes counts by 1.9e2.0 log CFU/g at 96 h was detected in Nham inoculated with non-pediocin producing P. pentosaceus N111 (batch N4L5 and N6L5 inoculated with 10 4 and 10 6 CFU/g, respectively). This reduction in L. monocytogenes count may have been due to the inhibitory effects of various metabolic products of LAB, viz, carbon dioxide, short-chain organic acids, hydrogen peroxide, diacetyl, and antimicrobial peptide (Rowan, Anderson, & Smith, 1998). In addition, inhibition may be probably due to antimicrobial properties of some of the ingredients used in Nham, such as sodium nitrite (Pennington, 1998), sodium tripolyphosphate (Vareltzis, Soultos, Koidis, Ambrosiadis, & Genigeorgis, 1997), or allicin from garlic (Serge & David, 1999).…”
Section: Anti-listerial Effects Of P Pentosaceus Bcc 3772 In Nhammentioning
confidence: 97%