Effect of temperature and pH on growth of Staphylococcus aureus in co-culture with Lactococcus garvieae

Current Microbiology

Volumn 56, Issue 4, 2008, Pages 408-412

  Alomar, J ^a   Lebert, A ^b   Montel, M C ^a  

^a Institut National de la Recherche Agronomique   (France)

^b UR370 QuaPA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

STAPHYLOCOCCUS ENTEROTOXIN;

ARTICLE; BACTERIAL GROWTH; CHEESE; CHEESEMAKING; COCULTURE; CULTURE MEDIUM; GROWTH INHIBITION; INCUBATION TEMPERATURE; INCUBATION TIME; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; MATHEMATICAL MODEL; NONHUMAN; PH; PRIORITY JOURNAL; STAPHYLOCOCCUS AUREUS;

CHEESE; COCULTURE TECHNIQUES; ENTEROTOXINS; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; LACTOCOCCUS; MODELS, THEORETICAL; STAPHYLOCOCCUS AUREUS; TEMPERATURE;

LACTOCOCCUS GARVIEAE; STAPHYLOCOCCUS AUREUS;

EID: 40149097731     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-007-9079-3     Document Type: Article

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