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Valero, A., Carrasco, E., Pérez-Rodriguez, F., García-Gimeno, R. and Zurera, G. (2006) Growth/No Growth Model of Listeria monocytogenes as a Function of Temperature, pH, Citric Acid and Ascorbic Acid. European Food Research and Technology, 224, 91-100.
https://doi.org/10.1007/s00217-006-0293-1

has been cited by the following article:

• TITLE: Survival of Staphylococcus aureus in Bio-Yoghurt

  AUTHORS: Neveen S. M. Soliman, Lamiaa I. Ahmed

  KEYWORDS: Yoghurt, Probiotics, Lactobacillus acidophilus, Bifidobacterium bifidum

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.9 No.7, July 22, 2019

  ABSTRACT: Introduction: Due to the increasing demand for natural probiotic products, yogurt is the most popular type of fermented dairy products. Aim: Yoghurt produced using probiotic bacteria and its effect on Staphylococcus aureus as a pathogenic microorganism is discussed as compared with traditional yoghurt. Material and method: The influence of yoghurt using starter culture on S. aureus during manufacture and storage for three brands of Lab. made yoghurt (A, B and C) was judged as excellent concerning the total acceptability. Result: The inoculated S. aureus decreases in number by the end of the storage period. In addition, the best effect of inhibition was observed in brand (B) using yoghurt starter with Lactobacillus acidophilus, followed by brand (C) using yoghurt starter L. acidophilus together with Bifidobacterium bifidum and the least effect was belonging to brand (A) using yoghurt starter only. This inhibitory effect may be attributed either to the probiotic bacteria itself or to the antibacterial substances secreted by them. Conclusion: The authors recommended the consumption of bio-yoghurt as it is not only palatable but also, safe due to improved hygienic quality.