Survival and growth of acid-adapted and unadapted Shigella flexneri in a traditional fermented Ghanaian weaning food as affected by fortification with cowpea

International Journal of Food Microbiology

Volumn 90, Issue 2, 2004, Pages 189-195

  Tetteh, Gloria L ^a,b   Sefa Dedeh, Samuel K ^c   Phillips, R Dixon ^b   Beuchat, Larry R ^a,b  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSITY OF GHANA   (Ghana)

Author keywords

Acid adaptation; Corn; Ferment; Shigella flexneri; Weaning food

Indexed keywords

ACIDITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CELL VIABILITY; CONTROLLED STUDY; CORN; COWPEA; FERMENTATION; FLOUR; FOOD; INCUBATION TIME; INOCULATION; NONHUMAN; PH; SHIGELLA FLEXNERI; TEMPERATURE; WEANING;

SHIGELLA; SHIGELLA FLEXNERI; ZEA MAYS;

EID: 0346040350     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00301-5     Document Type: Article

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