Survival of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources

International Journal of Food Microbiology

Volumn 66, Issue 1-2, 2001, Pages 3-11

  Spyropoulou, K E ^a   Chorianopoulos, N G ^a   Skandamis, P N ^a   Nychas, G J E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Acid tolerance; Escherichia coli O157:H7; Fermentation; Survival

Indexed keywords

ACETIC ACID; ACID; CARBON; CARBOXYLIC ACID; GLUCOSE; LACTIC ACID; SUCROSE; VEROTOXIN;

CONFERENCE PAPER; CULTIVAR; ENTEROBACTERIACEAE; ESCHERICHIA COLI O157; FERMENTATION; FRUIT; LACTIC ACID BACTERIUM; MICROFLORA; NONHUMAN; NUTRIENT; PH; VEGETABLE; YEAST;

ACETATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FERMENTATION; FOOD MICROBIOLOGY; FORMIC ACIDS; FRUIT; GLUCOSE; HEMOSTATICS; LACTIC ACID; SUCROSE; TIME FACTORS;

ESCHERICHIA COLI; OLEACEAE;

EID: 0035927005     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00510-9     Document Type: Article

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