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Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A-producing strain Lactococcus lactis subsp. cremoris M104 as costarter culture

John Samelis, Eleni Giannou, Eleni C. Pappa, et al.
Journal of Food Safety 37 (3) e12326 (2017)
DOI: 10.1111/jfs.12326
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Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler, Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic
247 (2017)
DOI: 10.1002/9781119046165.ch3
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Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production

Dimitrios Noutsopoulos, Athanasia Kakouri, Eleftheria Kartezini, Dimitrios Pappas, Efstathios Hatziloukas and John Samelis
Journal of Food Protection 80 (12) 2137 (2017)
DOI: 10.4315/0362-028X.JFP-17-245
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Behavior of Staphylococcus aureus in Culture Broth, in Raw and Thermized Milk, and during Processing and Storage of Traditional Greek Graviera Cheese in the Presence or Absence of Lactococcus lactis subsp. cremoris M104, a Wild, Novel Nisin A–Producing Raw Milk Isolate

John Samelis, Alexandra Lianou, Eleni C. Pappa, Bojana Bogovic-Matijasic, Maria Parapouli, Athanasia Kakouri and Irena Rogelj
Journal of Food Protection 77 (10) 1703 (2014)
DOI: 10.4315/0362-028X.JFP-14-105
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