Survival of Escherichia coli 0157:H7 in dry sausage fermented by probiotic lactic acid bacteria

Journal of the Science of Food and Agriculture

Volumn 80, Issue 14, 2000, Pages 2101-2104

  Erkkil, Susanna ^a   Venlinen, Maarit ^a   Hielm, Sebastian ^a   Petj, Esko ^a   Puolanne, Eero ^a   Mattila Sandholm, Tiina ^b  

^a Department of Food Technology ^*  (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Dry sausage; Escherichia coli O157:H7; Probiotic Lactobacillus

Indexed keywords

BACTERIAL CELL; BACTERIAL GROWTH; COLONY FORMING UNIT; FERMENTED PRODUCT; GENETIC STRAIN; GROWTH INHIBITION; MEAT; SURVIVAL;

EID: 0033792144     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200011)80:14<2101::AID-JSFA756>3.0.CO;2-3     Document Type: Article

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