Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. I. Individual growth kinetics.
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- Type
- article
- Published
- 1999-10-01
- Cited by
- 35
- References
- 31
- OpenAlex
- https://openalex.org/W1494182530
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:30812507
Keywords
Enterobacter cloacae, Food science, Bacterial growth, Growth rate, Lactobacillus
References
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- Modelling of the microbiological quality of meat
- The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4 degrees C.
- Antagonism between Listeria monocytogenes and lactococci during fermentation of products from ultrafiltered skim milk.
- The influence of Lactobacillus plantarum culture inoculation on the fate of Staphylococcus aureus and Salmonella typhimurium in Montasio cheese.
- Mathematics of predictive food microbiology.
- Growth inhibition of Listeria monocytogenes by a bacteriocin of Pediococcus acidilactici M during fermentation of kimchi
- Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork.
- Shelf life prediction: status and future possibilities.
- The maintenance energy of bacteria in growing cultures
- Modelling of microbial kinetics
- Competition between Salmonella and Pseudomonas species growing in and on agar, as affected by pH, sodium chloride concentration and temperature.
- Interaction between fish spoilage bacteria Pseudomonas sp. and Shewanella putrefaciens in fish extracts and on fish tissue.
- Modelling the growth of Clostridium sporogenes in tomato juice contaminated with mould
- Antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses: characteristics of a bacteriocin produced by Lactobacillus curvatus IFPL 105.
- Mixed culture growth kinetics of Streptococcus thermophilus and Lactobacillus bulgaricus
- Modelling Bacterial Growth of Lactobacillus curvatus as a Function of Acidity and Temperature
- Modeling of the Bacterial Growth Curve
- Relationship between temperature and growth rate of bacterial cultures
Cited by
- Modeling the Interactions of Lactobacillus curvatus Colonies in Solid Medium: Consequences for Food Quality and Safety
- Effect of chemicals on the microbial evolution in foods.
- Dynamique de populations microbiennes en culture mixte : étude expérimentale en bioréacteur à membranes et modélisation du phénomène killer chez Saccharomyces cerevisiae
- Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham
- Bacteria Community Analysis by Quantitative Real-Time PCR of Fermenting Wax Gourd and its Changes of Organic Acids
- Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. II. Mixed cultures and shelf life predictions.
- Interactions of microorganisms during natural spoilage of pork at 5 °C
- Inhibition of Clostridium difficile strains by intestinal Lactobacillus species.
- Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures
- Growth pH does not affect the initial physiological state parameter (pO) of Listeria monocytogenes.
- Predictive modelling of Lactobacillus casei KN291 survival in fermented soy beverage
- Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese.
- Modeling and Predicting the Simultaneous Growth of Escherichia coli O157:H7 and Ground Beef Background Microflora for Various Enrichment Protocols
- Unstructured kinetic modeling of growth and lactic acid production by Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices
- Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities
- Characterization and implications of Enterobacter cloacae strains, isolated from Italian table olives "Bella di Cerignola".
- Relevance of microbial interactions to predictive microbiology.
- Diffusion of lactic acid in a buffered gel system supporting growth of Lactobacillus curvatus
- Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches
- EFFECT OF THE TEMPERATURE ON THE ANTAGONISTIC ACTIVITY OF LACTIC ACID BACTERIA AGAINST ESCHERICHIA COLI AND LISTERIA MONOCYTOGENES
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