Control of Listeria monocytogenes in milk by lacticin JW3, a bacteriocin produced by Lactococcus lactis JW3 isolated from cheese (English)
- New search for: Yoon, Y. C.
- New search for: Park, H.-J.
- New search for: Han, J.-J.
- New search for: Chung, C.-I.
- New search for: Paik, H.-D.
- New search for: Yoon, Y. C.
- New search for: Park, H.-J.
- New search for: Han, J.-J.
- New search for: Chung, C.-I.
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In:
MILCHWISSENSCHAFT
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61
, 1
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6-10
;
2006
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ISSN:
- Article (Journal) / Print
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Title:Control of Listeria monocytogenes in milk by lacticin JW3, a bacteriocin produced by Lactococcus lactis JW3 isolated from cheese
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Contributors:Yoon, Y. C. ( author ) / Park, H.-J. ( author ) / Han, J.-J. ( author ) / Chung, C.-I. ( author ) / Paik, H.-D. ( author )
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Published in:MILCHWISSENSCHAFT ; 61, 1 ; 6-10
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Publisher:
- New search for: AVA AGRAR-VERLAG ALLGAU GMBH
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Publication date:2006-01-01
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Size:5 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 637.1
- Further information on Dewey Decimal Classification
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Classification:
DDC: 637.1 -
Source:
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Table of contents – Volume 61, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3
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Whey protein isolate as functional ingredient in high-pressure induced milk gelsOrlien, V. et al. | 2006
- 6
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Control of Listeria monocytogenes in milk by lacticin JW3, a bacteriocin produced by Lactococcus lactis JW3 isolated from cheeseYoon, Y.C. et al. | 2006
- 11
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Evaluation of methods for detection of Escherichia coli O157:H7 in milk, and occurrence of E. coli O157:H7 in ex-farm raw milks in HungaryHucker, A. / Mike-Schumme, I. / Unger, A. / Varga, L. et al. | 2006
- 14
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Biosynthesis of bovine lactoferrin in Saccharomyces cerevisiae and its anti-bacterial activityAbdel-Salam, A.M. et al. | 2006
- 18
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Pilot testing for detecting somatic cell count reduction in raw milk (mastitis milk) induced by microfiltrationBauer, A. et al. | 2006
- 22
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Infrared analysis of raw milk: PLS calibrations of casein, whey protein, true and crude protein content with native calibration samplesLuginbühl, W. et al. | 2006
- 25
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The effect of heat treatment, pasteurization and different storage temperatures on insulin concentrations in camel milkWernery, U. et al. | 2006
- 29
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Detection of antimicrobial residues in camel milk -- Suitability of various commercial microbial inhibitor tests as screening testsStrasser, A. et al. | 2006
- 33
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Chemical-physical characteristics and fatty acid composition of mare's milkPelizzola, V. et al. | 2006
- 36
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Detection of whey in margarine by analysis of sialic acid and kappa-casein glycomacropeptideNakano, T. / Kusump, S. / Ikawa, N. / Ozimek, L. et al. | 2006
- 36
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Detection of whey in margarine by analysis of sialic acid and k-casein glycomacropeptideNakano, T. et al. | 2006
- 40
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Casein degradation and peptide formation in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curdsMorales, P. et al. | 2006
- 44
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A no brine method for Mozzarella cheese making. 3. Impact on chemical composition and sensory propertiesStefano, G.de et al. | 2006
- 47
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Frozen storage of Edam cheeseWisniewska, K. / Reps, A. / Jarmul, I. / Jankowska, A. et al. | 2006
- 49
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The effect of Lactobacillus addition on proteolysis in Gouda cheese during ripeningCichosz, G. et al. | 2006
- 52
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Effects of different heat treatments of milk on some growth characteristics of mixed and single cell cultures of yoghurt bacteriaKurultay, S.Ö et al. | 2006
- 55
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Rheology of orange fiber enriched yogurtGarcia-Pérez, F.J. et al. | 2006
- 60
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Rheological properties of dairy desserts containing I-carrageenan and maize starchVerbeken, D. et al. | 2006
- 60
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Rheological properties of dairy desserts containing -carrageenan and maize starchVerbeken, D. / Ryckaert, B. / Thas, O. / Dewettinck, K. et al. | 2006
- 63
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Antioxidative activity of bovine milk fermented with Lactobacillus helveticusSingh, B. et al. | 2006
- 65
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Food applications of the whey protein fractions produced in pilot scale processes. l. BreadRantamäki, P. et al. | 2006
- 65
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Food applications of the whey protein fractions produced in pilot scale processes. I. BreadRantamaki, P. / Tossavainen, O. / Outinen, M. / Tupasel, T. / Koskinen, P. et al. | 2006
- 69
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Effect of temperature on immunoreactive properties of the cow milk whey protein beta-lactoglobulinMierzejewska, D. / Kubicka, E. et al. | 2006
- 69
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Effect of temperature on immunoreactive properties of the cow milk whey protein b-lactoglobulinMierzejewska, D. et al. | 2006
- 72
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Determination of albendazol sulphoxide and netobimin in cow's milk by liquid chromatography and tandem mass spectrometric detectionRuyck, H.de et al. | 2006
- 75
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Pasteurisation and fermentation effects on Aflatoxin M1 stabilityJasutiené, I. et al. | 2006
- 79
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Formulation of a palatable low-fat sausage using whey protein concentrateWang, Shu-Tai et al. | 2006
- 119
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Impressum, Instructions to Authors| 2006