Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses.

@article{Monnet2010AssessmentOT,
  title={Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses.},
  author={Christophe Monnet and Anne Bleicher and Klaus Neuhaus and A S Sarthou and Marie-No{\"e}lle Leclercq-Perlat and Françoise Irlinger},
  journal={Food microbiology},
  year={2010},
  volume={27 2},
  pages={302-10}
}
The anti-listerial activity of microfloras from the surface of various smear-ripened cheeses was evaluated using four methods that were then compared. Method A measured the anti-listerial potential of supernatants from short-time liquid cultures, whereas in Method B, a model cheese was co-inoculated with the microflora and Listeria innocua test strains. Method C was based on successive propagations of the microfloras on this model cheese, and Method D on successive propagations of the… CONTINUE READING