Effect of acid adaptation and different salt concentrations on survival of Listeria monocytogenes in Turkish white cheese

Journal of Food Quality

Volumn 34, Issue 6, 2011, Pages 379-385

  Ilhak, Osman Irfan ^a   Oksuztepe, Gulsum ^a   Calicioglu, Mehmet ^a   Patir, Bahri ^a  

^a FIRAT UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ACID ADAPTATION; ACID CONDITIONS; ACID TOLERANCE; ENVIRONMENTAL CONTAMINANT; GASTRIC FLUIDS; HIGH SALT CONCENTRATION; LISTERIA MONOCYTOGENES; MONOCYTOGENES; POTENTIAL STRESS; SALT CONCENTRATION; STORAGE PERIODS; TURKISHS; WHITE CHEESE;

CELLS; CONCENTRATION (PROCESS); PATHOGENS; SODIUM CHLORIDE;

LISTERIA;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 83055176316     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2011.00411.x     Document Type: Article

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