1. T. M. Cogan, T. P. Beresford. Dairy Microbiology Handbook Robinson R. K. 3rd Edition Wiley. ISBN: 0-471-38596-4, 2002.
2. J. Stadhouders. Prevention of butyric acid fermentation by the use of nitrate. Bulletin of the IDF 251, 40-46, 1990.
3. J. R. Junttila, S.I. Niemela, J. Hirn. Minimum growth temperatures of Listeria monocytogenes and non-haemolytic Listeria. J. Appl. Bacteriol. 65:321-327, 1988.
4. J. Stadhouders. Alternative methods of controling butyric acid fermentation in cheese. Bulletin of the IDF 251, 55-58, 1990.
5. T. P. Beresford, N. A. Fitzsimons, N. L. Brennan, T. M. Cogan. Recent advances in cheese microbiology. Int. Dairy J., 11 (4-7), 259-274, 2001.
6. K. M. Sorrels, D. C. Enigl. Effect of pH, acidulant, Sodium chloride, and temperature on the growth of Listeria monocytogenes. J. Food Safety, 11: 31-37, 1990.
7. R. Lodi. The use of lysozyme to control butyric acid fermentation. Bulletin of the IDF 251, 51-53, 1990.
8. P. Sarantinopoulos, F. Leroy, E. Leontopoulou, M. D. Georgalaki, G. Kalantsoupoulos, E. Tsakalidou, L. de-Vuyst. Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making. Int. J. Food Microbiol., 72, 12, 125-136, 2002.
9. R. K. Gupta, N. K. Noel. Antimicrobial potentials of Lactococci—a review. Microbiol. Al. Nutr. 11, 477-490, 1993.
10. W. Bockelman, U. Krusch, G. Engel, N. Klijn, G. Smit, K. J. Heller. The microbiota of Tilsit cheese. Federal Dairy Research Center, Institute of Microbiolog, Germany, Netherlands Institute for Dairy Research, 1997.
11. N. V. Stauber, H. Gotz, M. Busse. Antagonistic effect of coryneform bacteria against Listeria species. Int. J. Food Microbiol. 13, 119-130, 1991.
12. N. V. Stauber, S. Scherer. Isolation and characterization of Linocin 18, a bacteriocin produced by Brevibacterium linens. Appl. Environ. Microbiol., 60 (10), 285-294, 1994.
13. S. M. Patin, J. Richard. Activity and purification of Linescin OC2, an antibacterial substance produced by Brevibacterium linens OC2 an orange cheese coryneform bacterium. Appl. Environ. Microbiol. 61 (5), 1847-1852, 1995.
14. G. Waes, A. Van Heddeghem. Prevention of butyric acid fermentation by bacterial centrifu-gation of the cheese milk. Bulletin of the IDF 251, 47-50, 1990.
15. J. Stadhouders. The manufactoring method for cheese and the sensitivity to butyric acid fermentation. Bulletin of the IDF 251, 37-39, 1990.
16. J. van den Berg. New technologies for semi-hard cheese. 3rd Cheese Symposium Cork, Editor: T. M Cogan, 81-89, 1992.
17. K. A. Bettelheim. Enterohaemorrhagic Escherichia coli: A new problem, an old group of organisms. Aust. Vet. J. 73 (1), 20-26, 1996.
18. R. Marier, J. G. Wells, R. C. Swansson, W. Callahn, I. J. Mehlman. An outbreak of enter-opathogenic Escherichia coli foodborne disease traced to imported French cheese. Lancet 2 1376-1378, 1973.
19. K. L. Macdonald, M. Eidson, C. Strohmayer, E. Levy, J. G. Wells, N. D. Puhr, K. Wachs-muth, N. T. Nargett, M. L. Cohen. A multistate outbreak of gastrointestinal illness caused by enterotoxigenic Escherichia coli in imported semisoft cheese. J. Infect. Dis. 151, 716-720, 1985.
20. Public Health Laboratory Service, Edinburgh. E. coli O157 phage type 28 infections in Grampian. Communicable Diseases and Environmental Health 28 (94/46) 1, 1994.
21. J. Y. D'Aoust, D. W. Warburton, A. M. Sewell. Salmonella typhimurium phage type 10 from Cheddar cheese in a major Canadian foodborne outbreak. J. Food Prot. 48, 1062-1066, 1985.
22. J. C. Desenclos, P. Bouvet, E. Benz-Lemoine, F. Grimont, H. Desqueyroux, I. Rebiere, P.A. Grimont. Large outbreak of Salmonella enterica serotype paratyphi B infection caused by a goats' milk cheese, France 1993: A case finding and epidemiological study. Br. Med. J. 312, 5358, 1996.
23. H. C. F. Maguire, M. Boyle, M. J. Lewis, J. Pankhurst, A. A. Wieneke, M. Jacob, J. Bruce, M, O'Mahony. An outbreak of Salmonella dublin infection in England and Wales associated with a soft unpasteurised cow's milk cheese. Epidemiol. Infect. 109, 389-396, 1992.
24. J. Bille. Epidemiology of human listeriosis in Europe with special reference to the Swiss outbreak. In A. J. Miller, J. L. Smith, G.A. Somkuti (Eds.), Foodborne listeriosis. Amsterdam, Elsevier, 1990.
25. M. J. Linnan, M. Mascola, X. O. Lou, V. Goulet, S. May, C. Salminen, D. W. Hird, L. Yonekura, P. Hayes, R. Weaver, A. Andurier, B. D. Pliakaytis, S. L. Fannin, A. Kleks, C. V. Broome. Epidemic listeriosis associated with Mexican-style cheese. N. Engl. J. Med. 319, 823-828, 1988.
26. P. Zangerl, W. Ginzinger. Staphylococcus aureus in käse-Eine Übersicht.
Was this article helpful?
If you have heard about metabolism, chances are it is in relation to weight loss. Metabolism is bigger than weight loss, though, as you will learn later on. It is about a healthier, better you. If you want to fire up your metabolism and do not have any idea how to do it, you have come to the right place. If you have tried to speed up your metabolism before but do not see visible results, you have also come to the right place.