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Food Biotechnology Volume 19, 2005 - Issue 2
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Original Articles

Characterization of the Effect of Sprouting or Solid-State Bioprocessing by Dietary Fungus on the Antibacterial Activity of Soybean Extracts Against Listeria monocytogenes

Patrick McCue Program in Molecular and Cellular Biology, University of Massachusetts, Amherst, MA, USA
,
Yuan-Tong Lin Department of Food Science, University of Massachusetts, Amherst, MA, USA
,
Ronald G. Labbe Department of Food Science, University of Massachusetts, Amherst, MA, USA
&
Kalidas Shetty Department of Food Science, University of Massachusetts, Amherst, MA, USA
Pages 121-136 | Published online: 06 Feb 2007

Citations (4)

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Read on this site (1)

A. M. Telang, V. S. Joshi, N. Sutar & B. N. Thorat. (2010) Enhancement of Biological Properties of Soymilk by Fermentation. Food Biotechnology 24:4, pages 375-387.
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Articles from other publishers (3)

William ColonnaByron Brehm-StecherKalidas ShettyAnthony PomettoIIIIII. (2017) Rapid Screening of Natural Plant Extracts with Calcium Diacetate for Differential Effects Against Foodborne Pathogens and a Probiotic Bacterium. Foodborne Pathogens and Disease 14:12, pages 719-727.
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Mehrdad Tajkarimi & Salam A. Ibrahim. 2012. Dietary Phytochemicals and Microbes. Dietary Phytochemicals and Microbes 207 235 .
E. Apostolidis, Y.-I. Kwon & K. Shetty. (2008) Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism. International Journal of Food Microbiology 128:2, pages 317-324.
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