Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi

Food Microbiology

Volumn 26, Issue 1, 2009, Pages 58-64

  Dlamini, Bhekisisa C ^a   Buys, Elna M ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Acid adaptation; Amasi; E. coli O157:H7; Fermented milk; Goat milk

Indexed keywords

ADAPTATION; ANIMAL; ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; GOAT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; MILK; PH; PHYSIOLOGY; SAFETY; TEMPERATURE; TIME;

ADAPTATION, PHYSIOLOGICAL; ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; GOATS; HUMANS; HYDROGEN-ION CONCENTRATION; MILK; TEMPERATURE; TIME FACTORS;

CAPRA HIRCUS; ESCHERICHIA COLI;

EID: 56349142421     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.07.007     Document Type: Article

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