Evaluation of the effect of probiotic cultures on two different yogurt brands over a known population of Staphylococcus aureus and the production of thermonuclease;Evaluación del efecto de cultivos probióticos presentes en yogurt sobre Staphylococcus aureus y la producción de termonucleasa

Archivos Latinoamericanos de Nutricion

Volumn 54, Issue 3, 2004, Pages 298-302

  Salvatierra, Marlon ^a   Molina, Andrea ^a   Del Mar Gamboa, María ^a   Arias, María Laura ^a  

^a UNIVERSIDAD DE COSTA RICA   (Costa Rica)

Author keywords

Probiotics; Staphylococcus aureus; Thermonuclease; Yogurt

Indexed keywords

BACTERIAL ENZYME; PROBIOTIC AGENT; THERMONUCLEASE; UNCLASSIFIED DRUG; YOGHURT;

ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME SYNTHESIS; EVALUATION; FOOD STORAGE; INCUBATION TIME; INOCULATION; INSTRUMENTATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; METHODOLOGY; MOLECULAR STABILITY; NONHUMAN; PH; STAPHYLOCOCCUS AUREUS;

ANIMALS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MICROCOCCAL NUCLEASE; PROBIOTICS; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS; TIME FACTORS; YOGURT;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; STAPHYLOCOCCUS AUREUS;

EID: 16344385074     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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