Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products

Food Microbiology

Volumn 27, Issue 2, 2010, Pages 280-285

  Wan Ling, Hsiao ^a   Chang, Chia Hsiang ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Cronobacter sakazakii; Dehydration; Heat shock; Lactic acid bacteria; Lactic cultured milk

Indexed keywords

ARTICLE; CHEMISTRY; DAIRY PRODUCT; ENTEROBACTER SAKAZAKII; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD POISONING; FOOD PRESERVATION; FREEZE DRYING; GROWTH, DEVELOPMENT AND AGING; HEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGICAL STRESS;

CULTURED MILK PRODUCTS; ENTEROBACTER SAKAZAKII; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOODBORNE DISEASES; FREEZE DRYING; HOT TEMPERATURE; MICROBIAL VIABILITY; STRESS, PHYSIOLOGICAL;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 75149165117     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.10.011     Document Type: Article

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