The influence of an extracellular polysaccharide, comprised of colanic acid, on the fate of Escherichia coli O157:H7 during processing and storage of stirred yogurt

LWT

Volumn 38, Issue 7, 2005, Pages 785-790

  Shiao, Mei Lee ^a   Chen, Jinru ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Colanic acid; E. coli O157:H7; EPS; Stirred yogurt; Survival

Indexed keywords

CELL CULTURE; ESCHERICHIA COLI; FERMENTATION; FOOD STORAGE; ORGANIC ACIDS; POLYSACCHARIDES;

COLANIC ACID (CA); EXTRACELLULAR POLYSACCHARIDES; TRYPTIC SOY AGAR (TSA); YOGURT;

FOOD PROCESSING;

BACTERIA; CULTURE MEDIA; FERMENTATION; FOOD STORAGE; ORGANIC ACIDS; POLYSACCHARIDES;

ESCHERICHIA COLI;

EID: 20444399555     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.09.003     Document Type: Article

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