Loading...
Please wait, while we are loading the content...
Similar Documents
Survival of Escherichia coli O157 : H7 in yoghurt during preparation and storage at 4°C
| Content Provider | Scilit |
|---|---|
| Author | Massa, S. Altieri, C. Quaranta, V. Pace, R. De |
| Copyright Year | 1997 |
| Description | Journal: Letters in applied microbiology Cow's milk was inoculated with ca $10^{3}$ and $10^{7}$ cfu $ml^{−1}$Escherichia coli O157 : H7. After fermentation at 42°C for 0–5 h, the yoghurt was stored at 4°C. Two kinds of yoghurt were used : traditional yoghurt (TY), made with Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures, and 'bifido' yoghurt (BY), made with the two starter cultures plus Bifidobacterium bifidum. After 7 d E. coli O157 : H7 decreased from 3·52 to 2·72 $log_{10}$ cfu $ml^{−1}$ and from 7·08 to 5·32 $log_{10}$ cfu $ml^{−1}$ in TY, and from 3·49 to 2·73 $log_{10}$ cfu $ml^{−1}$ and from 7·38 to 5·41 $log_{10}$ cfu $ml^{−1}$ in BY. The pH values of yoghurt dropped from 6·6 to 4·5 and 4·4 in TY (for low and high pathogen inocula, respectively), and from 6·6 to 4·6 and 4·5 in BY (for low and high pathogen inocula, respectively). |
| Related Links | https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1472-765X.1997.00067.x |
| Ending Page | 350 |
| Page Count | 4 |
| Starting Page | 347 |
| e-ISSN | 1472765X |
| DOI | 10.1046/j.1472-765x.1997.00067.x |
| Journal | Letters in applied microbiology |
| Issue Number | 5 |
| Volume Number | 24 |
| Language | English |
| Publisher | Wiley-Blackwell |
| Publisher Date | 1997-05-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Letters in applied microbiology Food Science and Technology |
| Content Type | Text |
| Resource Type | Article |
