Free Access
Issue |
Dairy Sci. Technol.
Volume 89, Number 6, November-December 2009
|
|
---|---|---|
Page(s) | 613 - 625 | |
DOI | https://doi.org/10.1051/dst/2009042 | |
Published online | 10 November 2009 |
References of
Dairy Sci. Technol. 89 (2009) 613–625
- Barrett N.E., Grandison A.S., Lewis M.J., Contribution of lactoperoxidase system to the keeping quality of pasteurized milk, J. Dairy Res. 66 (1999) 73–80 [CrossRef] [PubMed].
- Besser R.E., Lett S.M., Weber J.T., Doyle M.P., Barett T.J., Wells J.G., Griffin P.M., An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider, J. Am. Med. Assoc. 269 (1993) 2217–2220 [CrossRef].
- Bradley R.L., Arnold J.R.E., Barbano D.M., Semerad R.G., Smith D.E., Vines B.K., Chemical and physical methods, in: Marshall R.T. (Ed.), Standard Methods for Examination of Dairy Products, 16th edn., Am. Public Health Assoc., Washington, DC, 1993, pp. 433–531.
- CAC (Codex Alimentarius Commission), Guidelines for the preservation of raw milk by use of lactoperoxidase system(CACGL 13/91), Available at http://www.codexalimentarius.net/download/standards/29/CXG_013e.pdf (Accessed on 3March 2009).
- Carlsson J., Iwami Y., Yamada T., H2O2 excretion by oral streptococci and effect of lactoperoxidase-thiocyanate-H2O2, Infect. Immun. 40 (1983) 70–80 [PubMed].
- Chávarri F., Santisteban A., Virto M., De Renobales M., Alkaline phosphatase, acid phosphatase, lactoperoxidase, and lipoprotein lipase activities in industrial ewe's milk and cheese, J. Agric. Food Chem. 46 (1998) 2926–2932 [CrossRef].
- Cogan T.M., Barbosa M., Beuvier E., Bianchi-Salvadori B., Cocconcelli P.S., Fernandes I., Gomez J., Gomez R., Kalantzopoulos G., Ledda A., Medina M., Rea M.C., Rodriguez E., Characterization of the lactic acid bacteria in artisanal dairy products, J. Dairy Res. 64 (1997) 409–421 [CrossRef].
- FAO/WHO, Benefits and potential risks of the lactoperoxidase system of raw milk preservation, Report of an FAO/WHO Technical Meeting (28th November–2nd December 2005), Rome, Italy.
- FAO/WHO, The use of the lactoperoxidase system for milk and milk products in international trade, Food Standards Programme, Committee on Food Hygiene, Codex Alimentarius Commission, Thirteenth Session (2–7 July 2007), FAO Headquarters, Rome, Italy.
- Fonteh F.A., Grandison A.S., Lewis M.J., Variations of lactoperoxidase activity and thiocyanate content in cows' and goats' milk throughout lactation, J. Dairy Res. 69 (2002) 401–409 [PubMed].
- Heap H.A., Lawrence R.C., Culture systems for the dairy industry Developments, in: Robinson R.K. (Ed.), Food Microbiol., Elsevier Applied Science Publishing, London, UK, 1998, pp. 149–185.
- IDF, Code of practices for the preservation of raw milk by the lactoperoxidase system, Bull. Int. Dairy Fed. 234 (1988) 1–15.
- Kussendrager K.D., van Hooijdonk A.C.M., Lactoperoxidase: physico-chemical properties, occurrence, mechanism of action and applications, Br. J. Nutr. 84 (2000) S19–S25 [PubMed].
- Mercenier A., Pavan S., Pot B., Probiotics as biotherapeutic agents: present knowledge and future prospects, Curr. Pharm. Des. 9 (2003) 175–191 [CrossRef] [PubMed].
- Morgan D., Newman C.P., Hutchinson D.N., Walker A.M., Rowe B., Majid F., Verotoxin producing Escherichia coli O157:H7 infections associated with the consumption yoghurt, Epidemiol. Infect. 111 (1994) 181–187 [CrossRef].
- Nakada M., Dosako S., Oooka M., Nakajima I., Lactoperoxidase suppresses acid production in yoghurt during storage under refrigeration, Int. Dairy J. 6 (1996) 33–42 [CrossRef].
- Ohiokpehai O., Jagow J., Improving Madila – a traditional fermented milk from Botswana, ITDG Food Chain 23 (1998) 6.
- Paton J.C., Paton A.W., Pathogenesis and diagnosis of Shiga toxin-producing Escherichia coli infections, Clin. Microbiol. Rev. 11 (1998) 450–479 [PubMed].
- Reiter B., Härnulv G., Lactoperoxidase antimicrobial system: natural occurrence, biological functions and practical applications, J. Food Prot. 47 (1984) 724–732.
- Rodriguez J.M., Cintas L.M., Casaus P., Horn N., Dodd H.M., Hernández P.E., Gasson M.J., Isolation of nisin-producing Lactococcus lactis strains from dry fermented sausages, J. Appl. Bacteriol. 78 (1995) 109–115 [PubMed].
- Roginski H., Broome M.C., Hungerford D., Hickey M.W., Non-phage inhibition of group N streptococci in milk – 2. The effects of some inhibitory compounds, Aust. J. Dairy Technol. 39 (1984) 28–32.
- Sanders M., Overview of functional foods: emphasis on probiotic bacteria, Int. Dairy J. 8 (1998) 341–347 [CrossRef].
- Sanders J.W., Venema G., Kok J., Environmental stresses in Lactococcus lactis, FEMS Microbiol. Rev. 23 (1999) 483–501 [CrossRef].
- Seifu E., Buys E.M., Donkin E.F., Effect of the lactoperoxidase system on the activity of mesophilic cheese starter cultures in goat milk, Int. Dairy J. 13 (2003) 953–959 [CrossRef].
- Seifu E., Buys E.M., Donkin E.F., Petzer I.-M., Antibacterial activity of the lactoperoxidase system against food-borne pathogens in Saanen and South African indigenous goat milk, Food Control 15 (2004) 447–452 [CrossRef].
- Seputiene V., Daugelavicius A., Suziedelis K., Suziedeliene E., Acid response of exponentially growing Escherichia coli K-12, Microbiol. Res. 161 (2005) 65–74 [CrossRef] [PubMed].
- Tenovuo J., Lumikari M., Soukka T., Salivary lysozyme, lactoferrin and peroxidases: antibacterial effects of carcinogenic bacteria and clinical applications in preventive dentistry, Proc. Finn. Dent. Soc. 87 (1991) 197–208 [PubMed].
- Van Opstal I., Bagamboula C.F., Theys T., Vanmuysen S.C.M., Michiels C.W., Inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices by peroxidase systems, J. Appl. Microbiol. 101 (2005) 242–250 [CrossRef].
- Vernozy-Rozand C., Mazuy-Cruchaudet C., Bavai C., Montet M.P., Bonin V., Dernburg A., Richard Y., Growth and survival of Escherichia coli O157:H7 during manufacture and ripening of raw goat milk lactic cheeses, Int. J. Food Microbiol. 105 (2005) 83–88 [CrossRef] [PubMed].