Chitosan inactivates spoilage yeasts but enhances survival of Escherichia coli O157:H7 in apple juice

Journal of Applied Microbiology

Volumn 98, Issue 4, 2005, Pages 872-880

  Kisko, G ^a   Sharp, R ^b   Roller, Sibel ^b  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

^b UNIVERSITY OF WEST LONDON   (United Kingdom)

Author keywords

Apple juice; Chitosan; Escherichia coli O157:H7; Salmonella Typhimurium; Yeast

Indexed keywords

CHITOSAN; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FRUIT JUICES; FRUITS; SALMONELLA; SPOILAGE;

APPLE JUICE; DNA PROFILING; ESCHERICHIA COLI O157:H7; MICRO-ORGANISMS; PATHOGENIC MICROORGANISMS; RIBOSOMAL DNA; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM; SELECTIVE MEDIUM; SPECIES SPECIFICS;

YEAST;

CHITOSAN; RIBOSOME DNA;

BACTERIUM; YEAST;

APPLE JUICE; ARTICLE; BACTERIAL SURVIVAL; ESCHERICHIA COLI O157; FOOD SPOILAGE; FUNGUS GROWTH; GROWTH INHIBITION; KLOECKERA APICULATA; METSCHNIKOWIA PULCHERRIMA; NONHUMAN; PICHIA; SACCHAROMYCES CEREVISIAE; SALMONELLA ENTERICA; YEAST;

EID: 16444363224     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2004.02527.x     Document Type: Article

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