Low molecular weight milk whey components protect Salmonella senftenberg 775W against heat by a mechanism involving divalent cations

Journal of Applied Microbiology

Volumn 91, Issue 5, 2001, Pages 871-877

  Manas P ^a   Pagan R ^a   Sala, F J ^a   Condon S ^a  

^a Lab Genet Bioquim Grupos S   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATION; POSITIVE IONS; PROTEINS; SALMONELLA; SPECIFIC HEAT;

DIVALENT CATION; HEATING MEDIUM; LOW MOLECULAR WEIGHT; MILK WHEY; PROTECTED CELLS; PROTECTIVE EFFECTS; PROTEIN FRACTIONS; SALMONELLA SENFTENBERG; SENFTENBERG; THERMAL;

HEAT RESISTANCE;

CALCIUM; DIVALENT CATION; MAGNESIUM;

FOOD INDUSTRY;

ARTICLE; BACTERIAL MEMBRANE; CONTROLLED STUDY; DEMINERALIZATION; FOOD COMPOSITION; FOOD PRESERVATION; HEAT TOLERANCE; MOLECULAR WEIGHT; NONHUMAN; SALMONELLA; SALMONELLA SEFTENBERG; WHEY;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG; SALMONELLA SENFTENBERG;

EID: 0034777336     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2001.01453.x     Document Type: Article

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