Survival of Brucella abortus in milk fermented with a yoghurt starter culture

Revista Latinoamericana de Microbiologia

Volumn 47, Issue 3-4, 2005, Pages 88-91

  Estrada, Armida Zúñiga ^a,b   De La Garza, Lydia Mota ^a   Mendoza, Miroslava Sánchez ^a   López, Eva María Santos ^b   Kerstupp, Santiago Filardo ^b   Merino, Ahidé López ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Brucella abortus; Brucella spp; Fermented milk; Survival; Yoghurt

Indexed keywords

YOGHURT;

BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIAL TRANSMISSION; BACTERIUM CULTURE; BRUCELLA ABORTUS; FERMENTED PRODUCT; FOOD STORAGE; FREEZING; INCUBATION TEMPERATURE; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; MILK; NONHUMAN; PH; REVIEW; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; BRUCELLA ABORTUS; BRUCELLOSIS; CATTLE; FEMALE; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE; YOGURT;

BACTERIA (MICROORGANISMS); BRUCELLA; BRUCELLA MELITENSIS BIOVAR ABORTUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 33646594986     PISSN: 01874640     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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