Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese

Applied and Environmental Microbiology

Volumn 71, Issue 7, 2005, Pages 3399-3404

  Rodriguez, Eva ^a   Arques, Juan L ^a   Nuñez, Manuel ^a   Gaya, Pilar ^a   Medina, Margarita ^a  

^a INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYLIC ACIDS; DAIRY PRODUCTS; HIGH PRESSURE EFFECTS;

BACTERIOCIN; CHEESES; LACTIC ACID BACTERIA (LAB); PATHOGENS;

ESCHERICHIA COLI;

BACTERIOCIN; ENTEROCIN; LACTICIN; NISIN; UNCLASSIFIED DRUG;

MICROBIOLOGY;

ARTICLE; BACTERIUM CULTURE; CHEESE; CHEESEMAKING; COLONY FORMING UNIT; DAIRY INDUSTRY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD SAFETY; HYPERBARISM; LACTIC ACID BACTERIUM; MILK; NONHUMAN; PH; PRESSURE;

ANIMALS; BACTERIOCINS; CHEESE; COLONY COUNT, MICROBIAL; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI O157; FOOD PRESERVATION; HYDROSTATIC PRESSURE; LACTOCOCCUS LACTIS; MILK; STREPTOCOCCACEAE;

ESCHERICHIA COLI O157-H7;

EID: 22144435219     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.71.7.3399-3404.2005     Document Type: Article

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