Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage

International Journal of Food Microbiology

Volumn 114, Issue 3, 2007, Pages 380-385

  Shen, Hsuan Wen ^a   Yu, Roch Chui ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Acid adaptation; Lactic fermentation; Lactic fermented product of milk; Salmonella typhimurium; Storage

Indexed keywords

ACID TOLERANCE; ADAPTATION; ARTICLE; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM CULTURE; FERMENTATION; FOOD STORAGE; FREEZING; LACTOBACILLUS; LACTOBACILLUS BULGARICUS; MILK; NONHUMAN; SALMONELLA TYPHIMURIUM; STORAGE TEMPERATURE; STREPTOCOCCUS THERMOPHILUS;

ADAPTATION, PHYSIOLOGICAL; ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MILK; SALMONELLA TYPHIMURIUM; TEMPERATURE; TIME FACTORS;

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; SALMONELLA TYPHIMURIUM; STREPTOCOCCUS THERMOPHILUS;

EID: 33847142293     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.09.033     Document Type: Article

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