Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures

Journal of Applied Microbiology

Volumn 110, Issue 5, 2011, Pages 1252-1261

  Van Brandt, L ^a   Coudijzer, K ^a   Herman, L ^a   Michiels, C ^b   Hendrickx, M ^b   Vlaemynck, G ^a  

^a INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Fermented milk products; Paratuberculosis; Probiotic strains; Survival; Transmission

Indexed keywords

STRAIN;

FERMENTED MILK PRODUCT; LOG REDUCTIONS; MILK PRODUCTS; PARATUBERCULOSIS; PROBIOTIC CULTURES; PROBIOTIC STRAIN; PROBIOTICS; STARTER CULTURES; STORAGE PERIODS; SURVIVAL;

FERMENTED MILK;

PROBIOTIC AGENT; YOGHURT;

BACTERIAL DISEASE; BACTERIUM; FAT; FERMENTATION; MILK; PROBIOTICS; SURVIVAL; TUBERCULOSIS;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; FAT CONTENT; FERMENTATION; MILK; MILK PRODUCTION; MYCOBACTERIUM AVIUM; NONHUMAN;

MYCOBACTERIUM AVIUM;

EID: 79953743684     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2011.04979.x     Document Type: Article

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