Effect of thermophilic lactic acid bacteria on the viability of Salmonella serovar Typhimurium PT8 during milk fermentation and preparation of buffalo's yogurt

International Journal of Dairy Technology

Volumn 59, Issue 1, 2006, Pages 29-34

  Nassib, Taha A ^a   El Din, Mohamed Zin ^a   El Sharoud, Walid M ^a  

^a Faculty of Agriculture Mansoura University   (Egypt)

Author keywords

Agar diffusion; Buffalo's milk; Injured cells; LAB; Probiotics; Salmonella; Typhimurium; Yogurt

Indexed keywords

PROBIOTIC AGENT; YOGHURT;

AGAR GEL DIFFUSION; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BUFFALO; CELL DAMAGE; CELL VIABILITY; COMPARATIVE STUDY; CONTROLLED STUDY; CRYOPRESERVATION; DAIRY PRODUCT; FERMENTATION; HEAT TOLERANCE; INCUBATION TEMPERATURE; INCUBATION TIME; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; MILK; MIXED CELL CULTURE; NONHUMAN; PH; PRIORITY JOURNAL; SALMONELLA ENTERICA; SEROTYPE; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; THERMOPHILIC BACTERIUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; SALMONELLA; SALMONELLA ENTERICA; STREPTOCOCCUS THERMOPHILUS;

EID: 33645299559     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2006.00238.x     Document Type: Article

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