Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the strains were conducted; the levels of 102 CFU/ml (EC-1, SA-1 and S-1) and 103 CFU/ml (EC-2, SA-2 and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2007-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200704-0006_survival-characteristics-of-e-coli-o157-h7-s-typhimurium-and-s-aureus-during-kefir-fermentation.php |