In hydrolyzed cow's milk Helicobacter pylori becomes nonculturable and the growth of Salmonella typhi and Escherichia coli is inhibited

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Orozco, A ^a   Ogura, T ^b   Hirosawa, T ^c   Garduno R ^d   Kubo, I ^e  

^a Scientific and Technological Development Div   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE GUADALAJARA   (Mexico)

^c Hospital Santa Fe   (Mexico)

^d Hospital San Javier   (Mexico)

^e UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antibiotic; E. coli; H. pylori; Milk hydrolysate; Salmonella

Indexed keywords

FATTY ACID; TRIACYLGLYCEROL LIPASE;

ANIMAL; ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HELICOBACTER PYLORI; HUMAN; INTESTINE ABSORPTION; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PH; SAFETY; SALMONELLA TYPHI; STOMACH JUICE; TIME;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FATTY ACIDS; FOOD MICROBIOLOGY; GASTRIC JUICE; HELICOBACTER PYLORI; HUMANS; HYDROGEN-ION CONCENTRATION; INTESTINAL ABSORPTION; LIPASE; MICROBIAL VIABILITY; MILK; SALMONELLA TYPHI; TIME FACTORS;

ESCHERICHIA COLI; HELICOBACTER PYLORI; SALMONELLA; SALMONELLA TYPHI;

EID: 35348836784     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00490.x     Document Type: Article

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