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^CgFInteractions of food starter cultures and food-borne pathogens:
@@@@@<I>Streptococcus diacetilactis</I> versus food pathogens.
M^CgFHipX^[^[J`[ƐHiR̕aƂ̑ݍpF
@@@@@@@<I>Streptococcus diacetilactis</I> VS Hi̕a
ҁFDaly, C., Sandine, W., E., Elliker, P., R.,
sNAŁFJournal of Milk and Food Technology, (1972), <B>35</B>, 349-357, 
ێF1.<I>Staphylococcus aureus</I>
@
<ITEM1> \n̖ړI
 
HiR̕sۂƕaۂɑ΂_ہiStreptococcus diacetilacticej̗}pAuX|nAюX̐HiŌB
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<ITEM2> \n̖
 
V|nAAuX|nARe[W`[YibN[12%ÝjAojN[AnThCb`pXvbhA{O[r[A哤Aғ
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<ITEM3>
 
100mlAuX|n100mlAuX|nipHj700mlAojN[100gAnThCb`pXvbh10mlA{O[r[100gA哤100gAғ10g
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<ITEM4> \n̐
 
ɋLqȂ
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<ITEM5>
 
V|nS. diaceti<I>lactis</I>ۂƌA25A48hr|{ɂjQsB邢̓uX|ni2%gvgA1%OR[XA0.4%igEA0.25%Q`jS. diaceti<I>lactis</I>|{ti18hrj1%ڎ킵Aۂ30i<I>Pseudomonas</I><I>Alcaligenes</I>21j24hr|{BX̐HiɖE+5`E+6cfu/gS. aureus1`2%S. diaceti<I>lactis</I>|{tڎ킵25`30ŕێAS. aureusւ̉e𒲂ׂBTvӎ_ɏՉtŊ߂A0.002%uN][p[vYLacticV|nS. diaceti<I>lactis</I>̐ېAeI|nŋۂJEgB_̒ʁF_fqhQi[[NADɂyf@B|_FKXN}gOtB[Ba_FzAfqhւ̊ҌуAZ`AZgƂ̔ɂ锭FB
@
<ITEM6>
 
HiR̕sۂƕaۂɑ΂Streptococcus diacetilactice̗}pBۂɂ<I>Pseudomonas</I>A<I>Alcaligenes</I>A<I>Salmonella</I>A<I>Staphylococcus aureus</I>A<I>Clostridium perfringens</I>AVibrio parahaemolyticusgpBۂ́AуuX|nŁAS. diacetilactice̍pɂāA99%ȏ}ꂽBuX|nɂŁAS. aureusE+7:E+9.5(12hr):E+9.3(24hr)ƑAStr. Diaceti<I>lactis</I>Ƃ̋ł́AE+7:E+8.4(12hr):E+3.5(24hr)ƌB
S. diaceti<I>lactis</I>ɂ}p̎pʂւ̉p݂ƂAlדIɎGۂRe[W`[Y̕ۑԂA7.5̋ł<I>Pseudomonas fluorescens</I>ɂ`}ꂽB
ojN[AnThCb`pXvbhA{O[r[A哤Aығ25A24hrێƂAS. aureus99%ȏ}ꂽBڎې́AojN[4xE+5/głB
ɉڎ킵ȂғɂāA7.57ԕۑɌ`OAۗDȍ׋ۑpɂĂǍ`99%ȏ}ꂽBS. aureus̐ɑ΂S. diaceti<I>lactis</I>̗}@\̉͂ɂāApHю_̊֗^炩ɂȂB
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<ITEM7>
 
Journal of Milk and Food Technology, 35, 349
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<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=Journal of Milk and Food Technology, 35, 349
